Honeydew Compote

READY IN: 1hr 45mins
Recipe by Enduring Gastronomy

A delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of prosciutto or Bayonne ham, this dish makes a nice appetizer. (Eating Well, Summer 2002)

Top Review by DancesInGarden

I halved all ingredients except for the water and sugar. This was good, probably even better with a nice ripe sweet melon (mine was only so-so to start with). I used a small amound of jalapeno instead of the serrano, and the pepper with the ginger gave it a nice bite. Would be nice in summer. I did not care for the mint shreds mixed into the melon, and the sauce tasted better fresh than after cooking and cooling (personal preference, I think it had more POW). Will certainly make again, the next time I have honeydew melon to use up, or perhaps for a light addition to summer grilled meal. Thank you Gastronomic Foodie!

Ingredients Nutrition


  1. Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
  2. Bring to a boil.
  3. Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
  4. Let cool to room temperature, about 25 minutes.
  5. Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
  6. Add melons and toss to coat.
  7. Cover and refrigerate for at least 1 hour.
  8. Sprinkle with mint and granish with fig slices.

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