Honeydew

Assemble these supplies:

• 1 honeydew melon (about 4 pounds) or cantaloupe (about 2 pounds)
• 2 1/2 tablespoons finely chopped crystallized ginger
• 1 lime for garnish, thinly sliced (optional)

Steps in preparation:

1. Cut honeydew in half, reserving one half for another use. Remove seeds from remaining half and cut length­wise into 4 wedges; remove rinds. Place wedges on serv­ing platter, sprinkle with ginger, cover, and refrigerate.
2. Just before serving, remove melon from refrigerator and garnish platter with lime slices, if desired.