Recipe from Timothy Byres, Standard 2706, Dallas

Lemongrass Dressing

2 stalks lemongrass
1/4 cup lemon juice
1/4 cup sugar
1/2 cup water

In a saucepan bring all ingredients to a boil with 1/2 cup water. Strain and refrigerate.

Melon Salad

1 cantaloupe
1 honeydew melon of approximately same size
2 limes, each cut in 6 wedges
12 wooden skewers, cut into approximately 2-inch pieces
1 bunch mint
1 ounce palm sugar (available at Asian markets), or use dark brown sugar sparingly

Halve and seed melons. Cut each half into three wedges and remove rind. Cut fruit horizontally into 3 or more approximately bite-sized pieces. Replace on the rind so that the wedges look whole.

Skewer a lime wedge and stick it into the center of a melon wedge, curved side down, with about 2 inches of the skewer sticking up vertically. Put a mint leaf on the top of the skewer so that the whole thing looks like a little boat with a sail. Repeat for all the lime wedges. Pour lemongrass dressing over melon; then, using a grater or zester, shave palm sugar over them. Serves 8.