Ginger Lime Melon Balls

Total Time
Prep 20 mins
Cook 0 mins

I was looking for an easy, cool, summer fruit appetizer for my August wedding reception. My family made all the food for 100 guests by ourselves, so I needed something easy yet memorable. I found this recipe on a "melon web-site", AICR. It was so simple and after doing a tasting of 3 different recipes, this one was the clear favorite. If you've never used crystallized ginger, you should be able to find it in the bulk food section with dried fruits. It is NOT fresh ginger, it's like a soft, sugared, candy. You can't mince it too fine because it gets pretty sticky as you cut it. You can use any kind of ripe melon in season, but I like honeydew and cantaloupe best. Perfect for a picnic, summer brunch or a DIY wedding reception! Enjoy!

Ingredients Nutrition


  1. In small saucepan, combine juice, water, ginger and zest. Set pan over medium-high heat and bring to boil. Boil 5-7 minutes, stirring occasionally, until mixture reduces to 2 tablespoons.
  2. Strain mixture though fine sieve to remove zest. (I'm not sure this step is really needed).
  3. Place melon in bowl, toss with ginger-lime mixture. Let sit for 15 minutes. You can drain the sauce or serve it with the melon.
  4. Garnish with mint (optional).


Most Helpful

Okay. I mucked around a bit and still had a fabulous dessert last night. After making the syrup, I left the bits in and pour the cooled liquid over my mellon and let it sit in a bowl for an hour or so. Fished the melon balls out of the syrup leaving behinds the bits. Topped with some additional diced crystallized ginger. So easy and delicious.

justcallmetoni July 20, 2006

A terrific fruit salad and perfect for summer. This would be perfect for picnics and potlucks. I did let the syrup cool before pouring over the chilled melon. Thank you for sharing your recipe!

Susie D July 15, 2006

Another great summer dessert. I pulsed the ginger in a mini-processor which worked fine and I used all honeydew (for the color) and it was lovely to look at--pale and dark green--and very delicious.

Chef Kate July 15, 2006

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