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Tuesday, September 11, 2012

Info Post



Assemble these supplies:

  • 1 honeydew melon (about 4 pounds) or cantaloupe (about 2 pounds)
  • 2 1/2 tablespoons finely chopped crystallized ginger
  • 1 lime for garnish, thinly sliced (optional)


Steps in preparation:


  1. Cut honeydew in half, reserving one half for another use. Remove seeds from remaining half and cut length­wise into 4 wedges; remove rinds. Place wedges on serv­ing platter, sprinkle with ginger, cover, and refrigerate.
  2. Just before serving, remove melon from refrigerator and garnish platter with lime slices, if desired.

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