Chilled Melons Tossed in a Lime and Ginger Rum Sauce

• 2 12 tablespoons superfine sugar
• 1 dash salt
• 3 tablespoons dark rum
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon ginger, grated
• 1 dash cinnamon
• 1 cup honeydew melon
• 1 cup crenshaw melon
• 1 cup cantaloupe
• 1 cup seedless watermelon
• 12 cup fresh blueberries
• 12 cup almonds, slivers
• 14 cup fresh mint leaves, mince

1. Whisk together the sugar, salt, rum, lime juice, lime zest, ginger, and cinnamon.
2. Set aside.
3. Cut the melons in half and scoop out the seeds; cut into thick wedges and remove rinds.
4. Cut melon into 1/2-inch chunks; transfer to chilled serving bowl.
5. Add blueberries to melon; pour sauce over the fruit.
6. Give fruit a good toss to evenly coat with sauce; cover bowl and refrigerate up to 3 hours.
7. Just before serving sprinkle almonds and mint leaves over fruit.
8. COOK'S TIP: Serve your 'saucy-melon' over some good vanilla ice cream and ENJOY!

sugar, salt, dark rum, lime juice, lime zest, ginger, cinnamon, honeydew melon, crenshaw melon, cantaloupe, seedless watermelon, fresh blueberries, almonds, mint

Taken from www.food.com/recipe/chilled-melons-tossed-in-a-lime-and-ginger-rum-sauce-383052 (may not work)