Scoop out sweet melon balls for a side salad that's sure to complement any summer main dish.Give cantaloupe and honeydew a whiff—ripe ones will smell sweet.
Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate.
Bring sugar, 1/3 cup water and ginger to a boil in a pan over medium-high heat, stirring until sugar dissolves. Boil until reduced by half and syrupy, about 6 minutes. Remove from heat; stir in juice. Pour into a container and refrigerate until chilled.
When ready to serve, spoon melon balls into 4 bowls. Strain syrup and spoon 1 Tbsp. over each bowl. Garnish with more mint, if desired.