Ginger, cumin, and black pepper add an exotic touch to this refreshing and colorful three-melon dessert.

　　Can be prepared in 45 minutes or less.

Ingredients

　　1 1/2 cups sugar

　　1/2 cup water

　　1/4 cup fresh lime juice

　　a 1-inch piece gingerroot, peeled and grated

　　1 1/2 teaspoons ground cumin

　　freshly ground black pepper to taste

　　2 cups 3/4-inch watermelon balls (from about a 3-pound piece, seeded)

　　2 cups 3/4-inch honeydew melon balls (from about a 3-pound piece, seeded)

　　2 cups 3/4-inch cantaloupe balls (from about a 3-pound piece, seeded)

　　In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.