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Summer Melon with Lime and Rum


Calories 182; Fat 0.3 g; Protein 1 g; Carbs 42 g; Fiber 2 g; Cholesterol 0.0 mg; Iron 1 mg; Sodium 31 mg; Calcium 40 mg; Sugars 31 g; Est. Added Sugars 18 g

* Serving Size: 3/4 cup fruit and about 3 tablespoons sauce

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Rate this recipe 4.4/5 (5 Votes)


  • 1/2 vanilla bean, halved lengthwise
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 cup dark rum
  • 1 1/2 tablespoons fresh lime juice
  • 3 cups cubed honeydew melon, chilled
  • 3 cups cubed cantaloupe, chilled
  • 1 cup halved fresh figs
  • 8 lime wedges
  • Freshly ground black pepper


Servings 8
Cooking time 23mins
Adapted from


Step 1

1. Scrape seeds from vanilla bean; discard bean. Place seeds, sugar, 1/2 cup water, and ginger in a saucepan over medium heat. Cook 8 minutes or until sugar dissolves and syrup is slightly thickened. Remove from heat. Strain through a fine sieve into a small bowl set into a large bowl of ice water; let stand 5 minutes, stirring occasionally. Stir in rum and lime juice.

2. Divide melons and figs among 8 glasses; top with syrup. Garnish with lime wedges and pepper.


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