Ginger-Glazed Grilled Honeydew Recipe
Ginger-Glazed Grilled Honeydew Recipe photo by Taste of Home

Ginger-Glazed Grilled Honeydew Recipe

Publisher Photo
If you've never grilled fruit like this before, you're in for a real treat! Jacqui says, “I love the idea of cooking everything from appetizers to desserts on the grill. This is sweet and really light.” Jacqui Correa - Landing, New Jersey
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1/4 cup peach preserves
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped crystallized ginger
  • 2 teaspoons grated lemon peel
  • 1/8 teaspoon ground cloves
  • 1 medium honeydew, cut into 2-inch cubes

Nutritional Facts

1 skewer equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 18 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Directions

  1. In a small bowl, combine the first five ingredients. Thread honeydew onto six metal or soaked wooden skewers; brush with half the glaze.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill honeydew, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes or just until melon begins to soften and brown, turning and basting frequently with remaining glaze. Yield: 6 servings.
Originally published as Ginger-Glazed Grilled Honeydew in Healthy Cooking August/September 2008, p60

Nutritional Facts

1 skewer equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 18 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

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MY REVIEW
Reviewed May. 26, 2010

"I haven't tried making this yet, but I would try it with under-ripe melon, to prolong the cooking time, and baste the melon with the sauce."

MY REVIEW
Reviewed Jul. 22, 2008

"While I really liked the flavor combination of the glaze and the honeydew, I have not been able to successfully execute this dish. On the grill, the glaze basically ran off the melon into the fire. I tried it again in a non-stick skillet and the melon became mushy."

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