Ginger Lime Melon Balls Food

GINGER-LIME MELON SALAD

Steps:

• Gently toss together melon, lime zest, lime juice, and ginger in a large bowl. Transfer to a platter; serve immediately, or cover and chill until ready to serve, up to 3 hours.

GINGER LIME MELON BALLS

Steps:

• In small saucepan, combine juice, water, ginger and zest. Set pan over medium-high heat and bring to boil. Boil 5-7 minutes, stirring occasionally, until mixture reduces to 2 tablespoons.
• Strain mixture though fine sieve to remove zest. (I'm not sure this step is really needed).
• Place melon in bowl, toss with ginger-lime mixture. Let sit for 15 minutes. You can drain the sauce or serve it with the melon.
• Garnish with mint (optional).

MELON BALLS WITH HONEYLIME YOGURT

Steps:

• Use a melon baller to scoop out balls of flesh from the cantaloupe; place balls in a large bowl. Repeat with the honeydews and add the balls to the bowl. Use the handle of a teaspoon to scrape out the visible watermelon seeds in rows, then scoop out flesh with the melon baller. Add to other melon balls and toss well with orange juice to combine. Chill.
• In a medium bowl, whisk together the honey and lime juice until honey is liquefied. Whisk in yogurt; taste and add more honey or lime according to your taste.
• Divide melon balls between 4 serving dishes and drizzle 1/2 cup yogurt over each. Enjoy.

MELON BALLS WITH LIME SAUCE

Steps:

• In a small saucepan, heat sugar, water, lime juice and zest; bring to a boil. Reduce heat and simmer 5 minutes. Cool. Pour sauce over fruit and toss to coat. Chill 4 hours.

MELON BALLS IN MUSCAT

Steps:

• Carefully scoop out cantaloupe balls, reserving shells.
• Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use.
• Add honeydew balls and Muscat, toss gently.
• Cover and chill up to 4 hours.
• Serve melon balls in cantaloupe shells.

SPICED MELON BALLS

Steps:

• Drain the melon balls, reserving the juice.
• Combine the juice, brown sugar, vinegar, cloves, and cinnamon in a saucepan.
• Simmer for 5 minutes and discard the cloves and cinnamon stick.
• Pour the sauce over the melon balls and chill until ready to serve.

DRUNKEN MELON BALLS

Steps:

• Place the melon balls in a large bowl which can be refrigerated.
• Dissolve the sugar in the rum and add the lemon juice.
• Pour the liquid mixture over the melon balls and toss lightly to coat.
• Sprinkle with lemon and lime zest.
• Place in the refrigerator for one hour before serving.
• Toss again slightly before serving.

MELON BALLS WITH RUM AND LIME

Steps:

• In a small saucepan, mix the sugar and water.
• Bring to a boil, reduce the heat and simmer for 5 minutes.
• Add the grated lime peel and cool the mixture.
• Add the rum and lime juice.
• Pour syrup over the melon balls.
• Chill covered, for 3 to 5 hours.