This recipe, like the duck and the tuna came from our good friend Chung Yin, product developer for Sharwoods and is reprodued with his permission.

100g caster sugar
200ml water
50g fresh ginger – thinly sliced
1 medium melon in balls or bite-sized pieces
4 kiwi fruit – peeled and cut into wedges
Serves 6

Delicious served with a lemon sorbet.
This recipe can be prepared in advance and chilled overnight.
Place the caster sugar in a heavy based saucepan and put on a low heat until the sugar has melted and changed to a light golden colour, resembling runny honey.
Remove the pan from the heat, add the water, taking great care as the mixture will spit and splutter. Add the ginger and return the syrup to the heat. Bring to the boil and simmer until all the caramel has melted.
Pour the syrup over the fruit, chill before serving.

Note: We experimented here, cheating a bit by adding a dash of alcohol (Cognac in this case) to the syrup while it was cooking. It made the dessert (which is now in our regular repertoire) even more delicious – Ed