6 tbsp. mint jelly
6 tbsp. fruit juice
1/2 tsp. ginger
4 c. melon balls (combination of cantaloupe, honeydew and crenshaw)

Beat jelly and fruit juice together; stir in ginger. Pour over melon balls and chill. Serve in individual serving dishes. OR arrange melon balls in rows in serving dish, top with the mint sauce. Serves 8.