Ginger, lime and melon compote

Ginger, lime and melon compote

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

You can use half honeydew melon and its equivalent weight in watermelon to create a very pretty pink and green compote as a variation.

Ingredients

Quantity Ingredient
1 lime, rinded, pared in strips
1/3 cup lime juice
1/4 cup sugar
1 tablespoon grated fresh ginger
1/3 cup water
1 honeydew melon
1 tablespoon chopped mint leaves

Method

  1. In a small heavy-based saucepan, combine the lime rind and juice, the sugar, ginger and water. Bring the mixture to a boil, stirring until the sugar is dissolved, and boil for 5 minutes. Pour the syrup through a fine sieve into a bowl and let it cool.
  2. Meanwhile, remove the seeds from the melon and scoop the flesh into balls with a melon cutter, or cut into cubes. In a serving bowl, turn the melon balls in the syrup and mint. Cover and chill for at least 30 minutes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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