Mint-Ginger Syrup:

1/2 cup sugar
1/2 cup water
6 large sprigs mint
2 tsp. finely grated ginger

Salad:

half of a seedless watermelon, cut crosswise (approx 6 lbs)
1 1/2 lbs cantaloupe or Crenshaw, seeded
1 1/2 lbs honeydew or Galia, seeded
Fresh Mint

Syrup:

In saucepan, bring sugar and water to boiling, swirling pan to dissolve sugar. Boil 3 minutes. Add bruised mint; push down with fork into syrup. Cover; let steep until completely cool, about 1 hour. Discard mint; add ginger.

Salad:

Using a 1-inch melon baller, scoop 3 cups melon balls each from fruits; transfer to large bowl. Add syrup. Chill 30 minutes, stirring frequently. Garnish with mint, if desired.

Makes 8 Servings.

Per serving: 110 CAL 1g PROTEIN 28g CARBO 0g FAT 1g FIBER Omg CHOL 13mg SODIUM

Submitted by: Karen LaValley