Melon Compote Recipe
- 1 1/2 cups sugar
- 1/2 cup water
- 1/4 cup fresh lime juice
- a 1-inch piece gingerroot, peeled and grated
- 1 1/2 teaspoons ground cumin
- freshly ground black pepper to taste
- 2 cups 3/4-inch watermelon balls (from about a 3-pound piece, seeded)
- 2 cups 3/4-inch honeydew melon balls (from about a 3-pound piece, seeded)
- 2 cups 3/4-inch cantaloupe balls (from about a 3-pound piece, seeded)
- In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.