Gingered Melon Compote

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 3%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 34.4g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 5mg
  • Calcium: 9mg

Ingredients

  • 1 1/2 cups water
  • 3/4 cup sugar
  • 2 tablespoons coarsely chopped peeled fresh ginger
  • 6 whole cloves
  • 6 whole allspice
  • 2 cups cubed seeded watermelon
  • 1 cup cubed peeled cantaloupe
  • 1 cup blueberries

Preparation

  1. Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until sugar dissolves, stirring occasionally. Strain sugar syrup through a sieve into a bowl; discard solids. Cover sugar syrup, and chill.
  2. Divide watermelon, cantaloupe, and blueberries evenly among 6 dessert dishes. Spoon 1/4 cup sugar syrup over each serving.
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