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Gingered Melon

Makes 6 servings

This recipe is a refreshing twist on cantaloupe and uses ginger which can aid in digestion and often helps alleviate nausea.

1 large cantaloupe
1/2 teaspoon ground ginger
1 tablespoon chopped crystallized ginger

Cut melon in half and seed, then cut each half into chunks. Sprinkle ground and crystallized ginger over the melon chunks and stir. Chill and serve.

Stored in a covered container in the refrigerator, leftover Gingered Melon will keep for up to 2 days.

Tip: To remove the melon rind, place the cut side of the melon on a cutting board. Use a chef’s knife or serrated knife to carefully cut off the rind starting from the top of the melon and working down to the cutting board, rotating the melon as needed. Make sure to secure the melon with your opposite hand and keep your fingers tucked away from the knife’s edge.

Per serving

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.


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