This simple compote of sweetened and ginger scented melon is a great salad to serve as part of a dinner or even as a light dessert. The dish is especially suited as a finale to Asian inspired dishes, especially those with generous doses of hot peppers. You can use cubed or melon balled honeydew, cranshaw, cantaloupe, watermelon, casaba, Juan Canary, Santa Claus, or any combination of melon that you have on hand.
Combine the sugar and water in a small heavy saucepan. Bring to a boil and simmer for five minutes. Remove from the heat and mix in the lime juice and gingerroot. Chill the sauce for at least 2 hours, and then toss with the cubed melon and serve immediately. The syrup can be made up to 4 days in advance.