This recipe is a refreshing twist on cantaloupe and includes ginger, which can aid in digestion and often helps alleviate nausea.
1 large cantaloupe
1 T chopped crystallized ginger
1/2 tsp ground ginger
Cut the cantaloupe in half. Scoop out the seeds and cut the flesh into chunks. Sprinkle the crystallized and ground ginger over the cantaloupe and stir. Chill thoroughly before serving.
Stored in a covered container in the refrigerator, leftover Gingered Melon will keep for up to 2 days.
Note: To remove the rind from the cantaloupe, place the cut side of the
melon on a cutting board. Use a chef’s knife or serrated knife to carefully
cut off the rind, starting from the top of the melon and working down to
the cutting board, rotating the melon as needed. Make sure to secure the
melon with your opposite hand and keep your fingers tucked away from
the knife’s edge.
PER SERVING: 54 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 1.2 g protein; 13.1 g carbohydrate; 12.4 g sugar; 1.3 g fiber; 22 mg sodium; 13 mg calcium; 0.3 mg iron; 49.9 mg vitamin C; 2741 mcg beta-carotene; 0.1 mg vitamin E