SYRUP:
		- 1 cup water
		
		- 1 tablespoon lemon juice
		
		- 1 slice ginger, peeled
		
		- 6 tablespoons sugar

				OTHER:
		- 1 large honeydew melon
		
		- 8 fresh or canned longans or lychees
		
		- 1 cup mango slices
		
		- 3 to 4 large strawberries

	Combine all the ingredients for the syrup and bring to a boil.
	Cool and set aside while preparing the fruit.

		- Cut about 1 inch off the top of the melon.
		Remove the seeds and scoop out the honeydew
			fruit inside (a melon baller makes this easy).
		Reserve the fruit.
		Wash and hull the strawberries and cut in half.
		If using fresh longans or lychees, peel and
			remove the stone in the middle.
		If using fresh mango, peel and slice.

		- Carefully pack the melon with the fruit,
			beginning with the honeydew.
		There are no hard and fast rules on how
			much honeydew fruit to use.
		It will depend partly on how much room you
			have, based on how thoroughly you
			cleaned out the melon.
		Also, it depends on how much other fruit
			you want to add.
		For this recipe I used 2 cups of honeydew,
			but it's one of my favorite fruits.
		Feel free to adjust the ratio of honeydew
			to other fruit as desired.

		- Add the mango, followed by the longan
			or lychees and strawberries.
		Chill the melon in the refrigerator for
			at least 2 hours.
		Serve in crushed ice (the ice supports
			the melon and helps it stand up).