Mango and papaya salad

INGREDIENTS
1 piece of preserved stem ginger, cut into thin strips
2 tbsp stem ginger syrup
2 tbsp caster sugar
grated zest and juice of 1 lemon
1 pomegranate, cut in half, seeds scooped out
1 large ripe mango
1 large ripe papaya fruit
1 small ogen melon
lime wedges, to serve

METHOD
Place the ginger, ginger syrup, sugar, and 120ml (4fl oz) of water into a saucepan, and heat gently, stirring occasionally. Bring to the boil, then simmer gently for 5–6 minutes. Remove from the heat, and stir in the lemon zest and juice and the pomegranate seeds.
Peel the mango and use a sharp knife to cut the flesh away from the stone. Cut it into slices. Halve, deseed, and peel the papaya, then cut into wedges. Halve and deseed the melon, cut into wedges, and peel, then cut the flesh into bite-sized chunks. Arrange the mango, papaya, and melon on a large serving platter.
Pour the pomegranate and ginger dressing over the fruit, and serve with lime wedges to squeeze over.