Melon with Rum, Lime, and Ginger Sauce

Name: Melon with Rum, Lime, and Ginger Sauce
Yield: Makes: 4 servings
Ingredients: 2 tablespoons superfine or confectioners’ sugar; 1 to 2 tablespoons dark rum, brandy, or orange juice; 1 tablespoon fresh lime juice; ⅛ teaspoon ground ganger; ¼ cup fresh mint leaves (optional); 1 medium-large honeydew or Crenshaw melon or 2 small cantaloupes (about 4 cups diced fruit)

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

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

Dessert
Gluten-free
Vegetarian

Method

Whisk together the sugar, rum, lime juice, and ginger in a serving bowl.
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