Summer Fruit Salad with Melon-Ginger Syrup

On the hottest afternoons, nothing beats a bowl of chilled fruit glossed with a quick syrup of Maison Perrotte’s melon kalamansi ginger jam, where honeyed melon, a flash of citrus and warm ginger meet.

Serves 4 · 20 min

1. Warm 3 tbsp of the melon kalamansi ginger jam with the juice of 1 lime until runny, then let cool.
2. Cut 1/2 cantaloupe, 1 mango and 2 peaches into bite-size pieces.
3. Gently toss the fruit with the syrup and a handful of torn mint leaves.
4. Chill for 10 minutes and serve, with a scoop of lemon sorbet if you like.

The star of this recipe: Melon Kalamansi Ginger Jam, by Maison Perrotte.