Melon with Rum, Lime, and Ginger Sauce

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Make this dessert before you start on the other parts of your dinner so that the melon has time to marinate in the sauce and pick up a maximum of flavor. The somewhat Caribbean flavors in this mixture work wonderfully also with diced mango, papaya, and banana.


  • 2 tablespoons superfine or confectioners’ sugar
  • 1 to 2 tablespoons dark rum, brandy


  1. Whisk together the sugar, rum, lime juice, and ginger in a serving bowl.
  2. Cut the melon in half and scoop out the seeds. Cut it into thick wedges and remove the rind. Cut the fruit into ½-inch cubes and toss it with the ginger sauce. Cover the bowl and refrigerate until ready to eat, up to 3 hours. If you want to add more tang, mince the fresh mint and sprinkle it