1Whole honeydew melonpeeled and cut into bite-size cubes
Mint leaves to garnish
For the syrup
40gGingerpeeled and thinly sliced
Place all the ingredients for the syrup in a saucepan and bring to the boil. Immediately reduce to a simmer for about 10 minutes. Take off the heat and set aside to cool. Once cooled, remove the ginger pieces from the syrup (these can be added later as a topping to the salad if you like).
Put the melon and pomegranate seeds into a large serving bowl.
Pour the syrup over the fruit and mix well together.
Garnish with mint leaves. Serve immediately or store in the fridge.
I have suggested Honeydew melon in this recipe, but you could use any type of melon and equally a mix is really lovely too, like in the photo.