Prep 15 mins
Cook 1 hr 30 mins
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)
- 2 teaspoons lime zest, freshly grated
- 1⁄2 cup fresh lime juice (4-5 limes)
- 1⁄3 cup water
- 3 tablespoons sugar
- 1 tablespoon fresh ginger, minced
- 1⁄2 teaspoon serrano pepper, finely slivered
- 1 large honeydew melon, seeded and cut into chunks (~3lbs)
- 1 1⁄2 teaspoons of fresh mint, finely slivered, for garnish
- 2 fresh figs, sliced, for ganish
- Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
- Bring to a boil.
- Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
- Let cool to room temperature, about 25 minutes.
- Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
- Add melons and toss to coat.
- Cover and refrigerate for at least 1 hour.
- Sprinkle with mint and granish with fig slices.
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!