-
1
Special equipment: a small plastic resealable plastic bag
-
2
Combine the ginger, 3 tablespoons of the honey and 1/2 cup water in a small saucepan.
-
3
Bring to a boil, then remove from the heat.
-
4
Let sit until cooled to room temperature.
-
5
Strain, discarding the ginger.
-
6
Stir in the lime juice.
-
7
Meanwhile, cut the watermelon crosswise into 1-inch-thick slices.
-
8
Cut off the skin, leaving each slice a square or rectangle.
-
9
Cut each slice again until you have twenty-four 1-inch cubes.
-
10
(You will have watermelon left over.)
-
11
Put the cubes in an 8 by 8-inch baking pan.
-
12
Pour the cooled syrup over the watermelon and let sit, refrigerated, 1 to 4 hours, turning the cubes halfway through.
-
13
Just before serving, mix the cream cheese and the remaining 1 tablespoon honey in a small bowl until smooth.
-
14
Transfer to a resealable plastic bag.
-
15
Push the mixture towards one corner of the bag and twist the top to make a handle.
-
16
Use scissors to snip a small hole at the corner.
-
17
Remove the watermelon from the liquid and transfer the cubes to a serving tray.
-
18
Pipe a small dollop of the cream cheese mixture onto the top of each cube.
-
19
Sprinkle the lime zest over the tops of the cubes.
