Melon With Ginger Recipes

MELON AND GINGER SOUP

Steps:

• Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
• Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

GINGER MELON

Steps:

• Divide melon evenly into 4 individual dessert dishes. In small bowl, combine juice concentrate and ginger; mix well. Spoon 1 tablespoon over each serving.
• Just before serving, pour 3 tablespoons carbonated beverage over each serving. Sprinkle with lemon peel.

MELON & GINGER SHARBAT

Steps:

• Blend the melon, ginger, orange juice and sugar together until smooth - you may need to do this in batches. Add the lemon juice if the orange isn't very tart. Add a pinch of salt and pepper, if you like, and adjust the sugar to taste. Serve in glasses over lots of ice.

GINGERED MELON

Steps:

• In a small bowl, combine the melon, orange juice and ginger; cover and refrigerate for 5-10 minutes. Spoon into tall dessert glasses or bowls. Top with whipped cream and raspberries.

MELON WITH GINGER

Steps:

• Combine melon and blueberries in a nice bowl.
• Pour honey and lemon juice onto fruit.
• Grate ginger over top.
• Stir well.

STRAWBERRY, MELON & GINGER SUNDAES

Steps:

• Gently mix the melon and strawberries together in a large bowl with a spoon or your hands, then pile half into four glass tumblers. Sprinkle with half the biscuit crumbs.
• Stir the chopped ginger and syrup into the yogurt and spoon into the tumblers. Pile the rest of the fruit on top, then scatter with the remaining crumbs.
• Sprinkle a teaspoon of muscovado sugar on top of each dessert and chill until ready to serve (up to 2 hours ahead) - the sugar will gradually melt to give a yummy toffee flavour.
• Take out of the fridge about 15 minutes before serving, so they are not too chilled.

GINGERED WATERMELON JUICE

Steps:

• Place the watermelon and ginger in a blender.
• Process for 2 minutes, or until smooth.
• Add 6 ice cubes and process until the ice is crushed.
• Pour into chilled glasses and garnish with a thin slice of watermelon.
• Enjoy!

MELON WITH ORANGE-GINGER SYRUP

Steps:

• Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil. Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.
• Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.
• To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with Orange Lace Cookies and remaining syrup on the side.