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Summer Melon with Lime and Rum

Photo: Erin Kunkel Styling: Chelsea Zimmer

Hands-on time 23 mins
Total time 23 mins

Serves 8 (serving size: 3/4 cup fruit and about 3 tablespoons sauce)

This is a lovely dessert, the rum adding a nice French touch (because the French were colonialists in sugar cane countries, they have a huge penchant for rum). Here, along with ginger, it adds rich depth.


  • 1/2 vanilla bean, halved lengthwise
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 cup dark rum
  • 1 1/2 tablespoons fresh lime juice
  • 3 cups cubed honeydew melon, chilled
  • 3 cups cubed cantaloupe, chilled
  • 1 cup halved fresh figs
  • 8 lime wedges
  • Freshly ground black pepper

Nutrition Information

  • calories 182
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 42 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 31 mg
  • calcium 40 mg
  • sugars 31 g
  • Est. Added Sugars 18 g

How to Make It

  1. Scrape seeds from vanilla bean; discard bean. Place seeds, sugar, 1/2 cup water, and ginger in a saucepan over medium heat. Cook 8 minutes or until sugar dissolves and syrup is slightly thickened. Remove from heat. Strain through a fine sieve into a small bowl set into a large bowl of ice water; let stand 5 minutes, stirring occasionally. Stir in rum and lime juice.

  2. Divide melons and figs among 8 glasses; top with syrup. Garnish with lime wedges and pepper.