Warming Ginger Melon

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October 29, 2012 by Bloke In A Kitchen

It’s chilly outside. Damn chilly in fact. Autumn leaves are flying off the trees, spiralling the air, falling to the ground and scampering like mischievous golden mice.  I warily open the fridge to be confronted by a large melon staring back at me, begging to be used up.

Hmmmph.  Melon tastes fantastic on hot Summer days, but how to make something a little more seasonal with it on this late-October day?  I decide the melon looks yummy, but needs a big zesty kick.  In the past I’d made a wonderful Malaysian fruit salad flavoured with lemon grass, kaffir lime leaves, ginger, and even a chilli!  (It is amazing)

So I came up with this zesty, fragrant and tasty little beauty….

Ingredients

1 pint of water

200g sugar

Melon – peeled, seeds removed, and chopped into bite-size pieces

Approx 75g fresh ginger – peeled and roughly chopped into matchsticks

1 lemon, zest only (peeled with a vegetable peeler into large pieces)

1 lime, zest only (peeled with a vegetable peeler into large pieces)

1 orange, zest only (peeled with a vegetable peeler into large pieces)

Finely grated zest of 1 lemon

Method

Prepare the melon, ginger, lemon, lime and orange as above.

Place the melon is a large bowl and set-aside in the fridge.

Pour the water into a large saucepan, add the sugar and fresh ginger, and bring to slow boil to dissolve the sugar.  This will make a thin syrup.

Reduce the heat to a gentle simmer for 20 minutes, to allow the ginger’s taste to permeate.

Add the large pieces of lemon, lime and orange zest, and gently simmer for a further 10-15 minutes.  Taste the syrup, you may want to add a little more sugar if you find the ginger too overly strong for your taste.

Allow to cool for about 30 minutes, then pour through a sieve, onto the melon.

Add the finely grated lemon zest, and mix well.  Leave to cool in the fridge until well chilled.

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