Melons with Ginger Syrup

Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon.

• 1/4 cup granulated sugar
• 3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
• 8 cups mixed 3/4-inch melon cubes (from 5 to 8 lb. melon)
• Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

Combine the sugar with 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.

Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.