Serves 4-6
1 ripe honeydew melon lemon wedges, for serving
Ginger sugar
3 oz (75g) castor sugar
1 level teaspoon ground ginger
Cut the melon lengthways and scoop out the seeds, then slice each half in 2 or 3 wedges. Using a sharp knife, cut between the juicy melon flesh and rind but leave in place, then cut the flesh crossways in slices.
Combine the sugar and ginger in a serving bowl or, better still, put sugar and ginger into a sugar sifter. Ginger sugar is a good idea €” it makes the ginger less potent and you can afford to be more generous with it. Pass the ginger sugar and lemon wedges separately for sprinkling on the melon and eat the melon with a fruit knife and fork.