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Adding ginger works magic on melons that are not sweet and fragrant enough to be eaten on their own.

SERVES 6

1 honeydew melon

3 pieces of preserved stem ginger, chopped

6 tbsp of the syrup from the preserved ginger

If the melon is really tender (it can be sliced into with a spoon), cut it into six wedges, remove the seeds, spoon the chopped ginger and the syrup over each piece of melon, and serve.

For less-than-perfect melon, slice off the skin, remove the seeds, and cut the flesh into small pieces. Place in a mixing bowl, add the chopped ginger and syrup and stir together. Serve in individual bowls.

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