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slivered crystalized ginger, divided
freshly grated orange zest
Place canteloupe, 3 Tbsp ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth
Transfer to a bowl and stir in the orange and lemon juices. Cover and refrigerate until chilled, at least 1 hour.
Garnish with remaining crystalized ginger