Recipe- Slightly Spiked Hami Melon

by Jane Wangersky | September 16th, 2015 | Recipes, Simple Solutions

hami melon (400x400)I might as well tell you right away, this isn’t one of those melons that are spiked with a whole bottle of liquor. People sometimes do that so they can have a “drink” in someplace they’re not supposed to, like at a sports event. Or maybe they just want a slightly naughty snack for a party — innocent-looking watermelon labeled “adults only.” Anyway, this is something much less boozy. Unlike watermelon, hami melon doesn’t soak up a lot of liquid. Instead, it’s left with a subtle taste of ginger and orange that complements its sweetness.

The hami is a musk melon popular in Asia. I found them at the corner store, the same one that sells roasted seaweed snacks and Choco-Pies. I’d never tried this melon before, but now was the perfect time. It’s a long melon with a webbed skin like a canteloupe’s and light orange flesh. The flavor is mild and sweet for a melon — keeping that in mind, you can use it in place of other melons in recipes.

The Japanese liqueur Midori is made from the juice of the hami melon. I can’t say whether the ginger ale/Triple Sec/vodka/melon juice mixture in this recipe tastes anything like Midori. For one thing, I’ve never tried the liqueur, and for another, I accidentally knocked over the jar where I was keeping the mixture. Oh well, I rescued enough of it to sprinkle a little on the melon, and some blueberries I served it with. Pretty good.

Slightly Spiked Hami Melon

Whole melon marinated in orange liqueur and ginger ale


  1. 1 large hami melon
  2. 1 can dark ginger ale
  3. 1 ounce orange liqueur (or combination of that and vodka)
  1. Cut off one end of the melon, deep enough to reach the hollow center.
  2. Scrape out as many of the seeds as you can with a long-handled spoon.
  3. Pour out the juice inside the melon and save.
  4. Get out a container the right size to stand the melon in, and put some ice in it.
  5. Set the melon in the ice.
  6. Combine the melon juice with the liqueur and the ginger ale. Use a larger container than you think you’ll need — the mixture fizzes a lot.
  7. When the liquid stops foaming, pour it into the melon.
  8. To be on the safe side, don’t replace the end you cut off.
  9. Refrigerate 24 hours.
  10. Pour out liquid that’s left, slice and serve (or use in salad).
  11. Sprinkle with a little of the liquid.
Think Tasty

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