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Minty Melon with Ginger Yogurt

Serves 2


  • 8cm piece fresh ginger
  • 200g Australian natural yogurt
  • 120g chopped rockmelon (canteloupe)
  • 120g chopped honeydew melon
  • 2 teaspoons shredded mint or small mint leaves
Download Recipe (PDF)


  1. 1. Finely grate the ginger onto a plate. Pour the grated ginger and any juices into a fine sieve and pressover a bowl to collect all the juice. Stir the juice into the yogurt.
  2. 2. Divide the melon between 2 serving bowls, top with ginger yogurt and sprinkle with mint.

Nutritional Information

Nutrients per serve:
Energy (kj) 552
Protein (g) 5.9
Fat, Total (g) 3.8
Saturated (g) 2.3
Carbohydrates (g) 17
Sugars (g) 16.9
Dietry Fibre (g) 1.4
Sodium (mg) 90
Calcium (mg) 209
Iron (mg) 0.6


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