Roasted & Caramelized Ginger Honeydew Melon Skewer

Roasted & Caramelized Ginger Honeydew Melon Skewer

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes, 8 skewers, 26 calories per skewer, vegan, gluten-free


  • 8 cubes honeydew melon, about 1×1 inch
  • 8 cherry tomatoes
  • 1/4 cupĀ onion, diced large
  • 2 tablespoons agave syrup or honey
  • 1 tablespoon coconut aminos or bragg soy sauce
  • 1 teaspoon coconut oil
  • 2 tablespoons fresh graded ginger roots
  • 8 small wooden skewers


  1. Dice the melon into 1×1 inch cubes.
  2. Place 1 tomato on the skewer followed by 1 piece of onion and 1 cube of melon. Repeat this operation for the 8 skewers.
  3. Heat up a cast pan on high heat.
  4. Shred the ginger root.
  5. Melt the coconut oil in the hot pan and add the ginger and honey. Mix a few times while its getting caramelized. About 1 min.
  6. Add the skewer in the hot pan and let it roast over the ginger. About 30 seconds on each side.
  7. Remove from the hot pan and keep the caramelized ginger that is at the bottom of it to serve with the skewers.
  8. It can be eaten hot right away after its done or cold as a side dish or appetizer.