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….
1 pint of water
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
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.