1. Chill the melon thoroughly.
  2. Cut through the centre and remove the seeds.
  3. Cut into sections in the shape of crescents.
  4. Serve on crushed ice with castor sugar and ground ginger separately.

Note:  The melon varieties available and the portions they yield are as follows:

  1. Cantaloup        6 portions approximately
  2. Honeydew       6 portions approximately
  3. Charentais       2 portions cut in half across
  4. Ogen               2 portions cut in half across