Gingered Cantaloupe with Kiwi & Toasted Almonds
Two kinds of ginger, crystallized and fresh, add a singular spark and texture to this remarkably pretty and refreshing height-of-summer dessert.
  • 2 tablespoons frozen apple juice concentrate, thawed
  • 2 tablespoons water
  • 1 tablespoon honey
  • 3 tablespoons finely chopped crystallized ginger
  • 1/2 teaspoon grated fresh ginger
  • 1 small cantaloupe (about 2 pounds): peeled, seeded, and cut into 1/2-inch chunks
  • 3 kiwis: peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half-moons
  • 2-1/2 tablespoons slivered almonds (about 1 ounce), toasted

1. In a large serving bowl, whisk together apple juice concentrate, water and honey. Stir in crystallized ginger and fresh ginger. Fold in cantaloupe and kiwi. Cover and refrigerate at least 30 minutes, stirring several times, to blend flavors.

2. Serve fruit sprinkled with toasted almonds.

Nutritional Information
Per serving: 195 calories, 4.4g total fat, 0.4g saturated fat, 2.4g monounsaturated fat, 0.8g polyunsaturated fat, 3.8g dietary fiber, 3g protein, 40g carbohydrate, 0mg cholesterol, 25mg sodium.
Good source of: beta-carotene, potassium, vitamin C, flavanoids, vitamin E

Date Published: 09/19/2005 > Printer-friendly Version

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