Gingered Cantaloupe with Kiwi & Toasted Almonds

Two kinds of ginger, crystallized and fresh, add singular spark and texture to this remarkably pretty and refreshing height-of-summer dessert.

2 tablespoons frozen apple juice concentrate, thawed
2 tablespoons water
1 tablespoon honey
3 tablespoons finely chopped crystallized ginger
1/2 teaspoon grated fresh ginger
1 small cantaloupe (about 2 pounds)--peeled, seeded, and cut into 1/2" chunks
3 kiwi fruit--peeled, halved lengthwise, and cut crosswise into 1/4"-thick half-moons
2-1/2 tablespoons slivered almonds (about 1 ounce), toasted

1. In large serving bowl, whisk together apple juice concentrate, water and honey. Stir in crystallized ginger and fresh ginger. Fold in cantaloupe and kiwi. Cover and refrigerate at least 30 minutes, stirring several times, to blend flavors.
2. Serve fruit sprinkled with toasted almonds.

Makes 4 servings.
Per serving: 162 calories, 3.3g total fat (0.3g saturated), 0mg cholesterol, 3.4g dietary fiber, 33g carbohydrate, 3g protein, 21mg sodium.