Gingery Watermelon Petit Fours

Put these cuties at the top of your list for fun summertime desserts. We soak cubes of watermelon in a light ginger-lime syrup and then[ top them with a tiny bit of cream cheese (yes, full-fat cheese-a little goes a long way!). They look like little pink cakes and are the ultimate refreshing treat.]

Total Time:
4 hr 10 min
5 min
4 hr
5 min

4 servings

  • 1 cup sliced fresh ginger, from one 4-inch piece
  • 4 tablespoons honey
  • Zest of 1 lime plus 2 tablespoons fresh lime juice
  • 1 small seedless watermelon
  • 2 ounces room-temperature cream cheese
  • Special equipment: a small plastic resealable plastic bag

  • Combine the ginger, 3 tablespoons of the honey and 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Let sit until cooled to room temperature. Strain, discarding the ginger. Stir in the lime juice.

  • Meanwhile, cut the watermelon crosswise into 1-inch-thick slices. Cut off the skin, leaving each slice a square or rectangle. Cut each slice again until you have twenty-four 1-inch cubes. (You will have watermelon left over.) Put the cubes in an 8 by 8-inch baking pan. Pour the cooled syrup over the watermelon and let sit, refrigerated, 1 to 4 hours, turning the cubes halfway through.

  • Just before serving, mix the cream cheese and the remaining 1 tablespoon honey in a small bowl until smooth. Transfer to a resealable plastic bag. Push the mixture towards one corner of the bag and twist the top to make a handle. Use scissors to snip a small hole at the corner.

  • Remove the watermelon from the liquid and transfer the cubes to a serving tray. Pipe a small dollop of the cream cheese mixture onto the top of each cube. Sprinkle the lime zest over the tops of the cubes.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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