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Ginger and Lime Marinated Melon

Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
Hands-on time 15 mins
Total time 3 hrs, 15 mins
Yield Makes 8 servings
Skewer the melon after marinating for easy-to-eat melon pops.


  • 1 (3 1/2-lb.) cantaloupe
  • 1 (2-inch) piece fresh ginger, peeled
  • Cheesecloth or coffee filter
  • 2 tablespoons Demerara sugar
  • 1 teaspoon loosely packed lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt

How to Make It

  1. Peel, seed, and slice cantaloupe into 1/2-inch-thick wedges. Grate ginger to equal 1 Tbsp., using large holes of a box grater. Place grated ginger in a piece of cheesecloth or a coffee filter. Squeeze juice from grated ginger into a large bowl; discard solids. Add cantaloupe, sugar, and remaining ingredients to bowl; toss to coat. Pack mixture into 2 (1-qt.) wide-mouth canning jars; pour any accumulated juices into jars. Cover with metal lids, and screw on bands. Chill 3 to 8 hours.