Directions

1. For the syrup, in a small saucepan combine sugar and 1 cup water over high heat; bring to boiling. Cook until sugar dissolves. Stir in ginger, lime zest and lime juice. Remove pan from heat; let cool completely.
2. Using a melon baller, scoop balls from each melon and place on a tray.
3. Alternately thread cantaloupe, honeydew and watermelon balls onto 20 to 24 (10-inch) skewers. Brush each skewer with syrup, sprinkle with cilantro, and serve.