Prepare the Honey-Ginger Fruit. Cover and store in refrigerator while preparing the shortcake.

Lightly grease a baking sheet; set aside. In a medium bowl, combine flour, sugar, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture.

In a small bowl, combine egg, milk, 1-1/2 teaspoons finely snipped crystallized ginger and vanilla. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

Drop dough into eight mounds on the prepared baking sheet. Bake in a 400 degrees F oven for 12 to 15 minutes or until golden and a toothpick inserted into centers comes out clean. Remove from baking sheet; cool on wire rack.

To serve, split shortcakes in half horizontally; place bottoms in dessert dishes. Spoon half of the Honey-Ginger Fruit and syrup on shortcake bottoms; fill with half of the whipped cream. Add shortcake tops. Spoon remaining fruit and syrup on shortcake tops. Dollop with remaining whipped cream. Garnish with additional snipped crystallized ginger, if you like. Makes 8 servings.

In a small saucepan, combine 1/3 cup honey; 1/3 cup white grape juice, apple juice or unsweetened pineapple juice; and 1-1/2 teaspoons finely snipped crystallized ginger. Cook and stir over medium heat just until boiling. Remove from heat and stir in 1/4 teaspoon vanilla; transfer hot mixture to a heatproof medium bowl and cool for 15 minutes. Add 2 cups coarsely chopped cantaloupe and/or honeydew melon and 1-1/2 cups fresh blackberries or blueberries to honey mixture; gently stir to coat. Cover and chill in the refrigerator. Makes about 3 cups fruit and syrup.