Ginger is said to be good for digestion, which makes it the perfect ingredient to enjoy at the start of a meal. Make the syrup a day or two ahead of time. for the syrup

Serves 4

INGREDIENTS

• 1/4 cup water
• 1/4 cup fresh orange juice
• 2 tbsp. chopped and peeled gingerroot
• 3–4 strips orange zest
• 1–2 tbsp. agave syrup
• 1 ripe cantaloupe or honeydew melon
• 4 tbsp. finely chopped crystallized ginger
• fresh mint, to garnish

INSTRUCTIONS

1. To make the syrup, combine the water, orange juice, ginger, and orange zest in a saucepan, then sweeten to taste with agave syrup.
2. Bring to a boil, then reduce the heat and simmer for 2 minutes.
3. Remove from the heat and let stand 15 minutes, then remove and discard the ginger and orange rind while the syrup is still warm.
4. Cool, then chill for at least 1 hour, or longer if desired.
5. Arrange the melon on plates in slices or make melon balls and put in bowls.
6. Sprinkle the crystallized ginger on top; chill.
7. Just before serving, drizzle with the syrup and garnish with fresh mint.

VARIATIONS:

GINGERED MELON & STRAWBERRY SALAD WITH GINGER SYRUP:

• Prepare the basic syrup, using 1/2 cup water and omitting the orange juice and zest. Serve the melon along with 1/2 pound fresh, hulled strawberries.

MELON AND BLACK GRAPE SALAD WITH GINGERED PERT SYRUP:

• Prepare the basic syrup, using 1/4 cup port wine in place of the orange juice and omitting the zest. Serve the melon along with 1/2 pound black seedless grapes.

GINGERED MELON SALAD:

• Prepare the basic recipe, using a quarter each of a cantaloupe and a honeydew melon. Add 1/4 pound each green and black seedless grapes and 2 large, sliced plums.

GINGERED MELON AND ORANGE SOUP:

• Prepare the basic recipe. Blend the melon and the syrup in a food processor until smooth. Serve in bowls garnished with fresh mint.