Select small almost ripe melons; cut out a circular piece at the stem ends and reserve them for future use. Remove the melon seeds then scoop out the insides with a spoon and cut this into large dice. Season with salt and a pinch of ginger and add an equal amount of well drained plain boiled rice.
At the last moment mix in a little cream, lemon juice and salt; refill the melons with this mixture and replace the reserved tops. Serve set in a bed of finely crushed ice.