Melon And Ginger Soup Recipes

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MELON AND GINGER SOUP



Melon and Ginger Soup image

Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah Madison. Smell the melons when you shop for them at the market; they should make you want to close your eyes and drink in their fragrance. If they're not really sweet, the soup will be bland. Both cantaloupe and honeydew are great sources of potassium and vitamin A.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, dessert

Time 1h10m

Yield serves four to six

Number Of Ingredients 8

1 1/2 very ripe melons, either orange-fleshed or green, about 5 pounds, halved, seeds discarded
2 teaspoons finely chopped or grated lime zest
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
Pinch of salt
1/2 cup buttermilk
1 to 2 teaspoons ginger juice (see note), to taste
1 tablespoon agave syrup (optional)
Chopped fresh mint (about 1 tablespoon)

Steps:

  • Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
  • Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 4 grams

GINGERED MELON



Gingered Melon image

We enjoy this dish for brunch and as an after-school snack. For get-togethers, let guests spoon their melon from a large serving bowl and put on their own toppings.-Patricia Richardson, Verona, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1/2 medium honeydew, cut into 1-inch cubes
1/4 cup orange juice
1-1/2 teaspoons ground ginger
1/2 to 1 cup whipped cream
1/4 cup fresh or frozen unsweetened raspberries

Steps:

  • In a small bowl, combine the melon, orange juice and ginger; cover and refrigerate for 5-10 minutes. Spoon into tall dessert glasses or bowls. Top with whipped cream and raspberries.

Nutrition Facts : Fat 2 g fat (1 g saturated fat), Cholesterol 6 mg cholesterol, Sodium 22 mg sodium, Carbohydrate 15 g carbohydrate, Fiber 1 g fiber, Protein 1 g protein.

MELON WITH ORANGE-GINGER SYRUP



Melon with Orange-Ginger Syrup image

Add a drizzle of ginger-infused syrup -- made with orange juice, sugar, ginger, and Cointreau -- and a garnish of mint and orange zest for a cool dessert on a sweltering afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

1 cup freshly squeezed orange juice, strained (about 4 oranges), plus zest of 2 oranges
1 cup sugar
1/2 ounce ginger, thinly sliced
2 tablespoons Cointreau
1 small honeydew melon, cut in half, seeded
1 small canary melon, cut in half, seeded
1 cantaloupe, peeled, seeded, and cut into 1-inch wedges
Mint sprigs, for garnish
Orange Lace Cookies, for serving

Steps:

  • Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil. Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.
  • Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.
  • To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with Orange Lace Cookies and remaining syrup on the side.

MELON WITH GINGER



Melon With Ginger image

Refreshing, but with a slight kick. I made this up for a potluck based upon ingredients I had at home. Use a mild honey so as not to overwhelm the melon. If you like, add more or no blueberries. Feel free to add more sauce and change the ratio of ingredients to your taste.

Provided by alvinakatz

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

4 cups melon balls
1/4 pint blueberries
1 tablespoon mild honey
1/2 tablespoon lemon juice
1/2 inch piece fresh ginger, grated
of fresh mint (to garnish) (optional)

Steps:

  • Combine melon and blueberries in a nice bowl.
  • Pour honey and lemon juice onto fruit.
  • Grate ginger over top.
  • Stir well.

Nutrition Facts : Calories 42, Fat 0.1, Sodium 12.3, Carbohydrate 10.8, Fiber 0.8, Sugar 9.6, Protein 0.5

MELON SALAD WITH GINGER DRESSING



Melon Salad with Ginger Dressing image

With a hint of honey, the cool, creamy dressing complements the colorful melon and tender chicken. Family and friends will be happy to see it on your table again and again.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 18

DRESSING:
2/3 cup mayonnaise
2/3 cup sour cream
Juice of 1 lime
2 teaspoons honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
3 boneless skinless chicken breast halves
1 cup apple juice
1 cup water
1 teaspoon whole black peppercorns
2 celery ribs, sliced
2 cups cantaloupe balls
2 cups honeydew balls
1/4 cup chopped fresh parsley
Lettuce leaves, optional

Steps:

  • In a small bowl, combine all dressing ingredients; cover and chill. In a large covered saucepan, simmer chicken in apple juice, water and peppercorns for 20 minutes or until chicken juices run clear. Discard broth; allow chicken to cool. Slice into thin strips and place in a large bowl. Add celery, melon balls and parsley. Serve on a bed of lettuce if desired. Drizzle with dressing.

Nutrition Facts : Calories 282 calories, Fat 19g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 11g protein.

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