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
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.