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1. Combine sugar and water in a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 1 minute. Pour sugar syrup into a 1-cup glass measure; refrigerate 1 hour or until cold, or chill up to 2 days.
2. Arrange cantaloupe wedges on 4 plates. Divide and top with watermelon balls and diced honeydew. Stir lime peel and juice into sugar syrup. Drizzle syrup over melons then sprinkle with ginger, if desired. Makes 4 servings.