Fresh Melon and Prosciutto

Fresh melon and prosciutto together create a mood of summer. Every time I prepare this dish, it just reinforces that simple food—well cooked—can be nothing less than unforgettable. The fresh fruit’s chill, the ham’s saltiness, the first contact of the tongues—the trio of the three distinctions first met—it is so classy and so easy, yet it carries the strong grip of being addicted.

A Little About This Recipe

This somewhat Italian classic recipe serves super ripe melons (mostly cantaloupes or honeydews) along with tender, silky prosciutto strips in such a way that one gets both sweet and salty, soft and chewy. This is such a quick to make dish that you will not take more than ten minutes but the end result is if not at least very close to be like something served to you at an expensive wine bar.

Why This Recipe Is Special

This recipe’s specialness comes from its duality of simplicity and sophistication. It’s exactly this type of dish that makes you realize that you can impress people without using a lot of ingredients or spending several hours in the kitchen. It also showcases the contrasts: cold fruit with cured meats, sweetness with salt, and every sip awakens your taste buds.

Why You’ll Love This Recipe

• – Quick and effortless – Under 10 min. for prep and plating. – Naturally balanced flavors
• – Sweet, salty, juicy, and savory all in one bite. – Healthy and light Full of good hydration, protein, and fats.
• – Beautiful presentation – Looks gourmet with almost zero effort.
• – Perfect for any occasion – Appetizer, brunch side, picnic snack—you name it.

Tools You’ll Need

Nothing fancy here—just the basics:

• Cutting board – For slicing the melon cleanly and safely.
• Sharp chef’s knife – You’ll need a sharp one to glide through the melon without crushing it.
• Melon baller or spoon – Optional, but makes the presentation fun if you want melon balls instead of slices.
• Serving platter or plate – Something flat and wide so you can lay out the melon and prosciutto beautifully.
• Paper towels – For patting the melon dry to keep the prosciutto from slipping off.

Ingredients

Serves: 4

Prep Time: 10 minutes

Total Time: 10 minutes

• 1 medium cantaloupe or honeydew melon (about 2 lb / 900 g)
• 6–8 slices prosciutto (about 3 oz / 85 g)
• 1 tablespoon extra virgin olive oil (15 ml)
• Freshly ground black pepper, to taste
• Optional: fresh mint leaves, balsamic glaze, or shaved Parmesan for garnish

Step-by-Step Instructions

1. Prep the melon
2. Cut the melon into two parts and with a spoon remove the seeds from the inside. Then use a sharp knife to cut off the skin and proceed to cut the melon into wedges. In case you are using a melon baller, make small round spheres that are even and uniform to give it a playful look.
3. Dry the melon
4. Using a paper towel, gently dab the melon slices to remove excess moisture. This process not only allows for better adhesion of the prosciutto but also saves your plate from becoming watery.
5. Arrange on a platter
6. Carefully place the melon slices on your serving platter. I prefer to alternate the slices of cantaloupe and honeydew if both are used—this not only looks beautiful but also contributes to the variety of flavors.
7. Add the prosciutto
8. Place the slices of prosciutto loosely over the melon. Don’t get too worried about it—the unplanned folds give it a more natural and rustic look.
9. Drizzle and season
10. A little olive oil should be poured over the entire dish, followed by some black pepper grinds. If you want to go upscale, then mint leaves or balsamic glaze can bring it to the next level.
11. Chill and serve
12. If you are not going to serve right away, then cover and refrigerate for up to 30 minutes. Slightly chilled, not ice-cold is the best way to enjoy it.

Serving Ideas

• As an appetizer: Offer small melon-prosciutto skewers as a treat for cocktail parties.
• With wine: It is a wonderful accompaniment to crisp white wines like Pinot Grigio or a light Prosecco.
• For brunch: Toss in burrata or mozzarella on the side for providing a rich plate.
• As a light lunch: Pair it with arugula and toasted bread for a wholesome meal.

Variations and Customizations

• Add cheese: Use goat cheese, feta, or mozzarella pearls.
• Make it vegetarian: Omit prosciutto and use balsamic reduction as a condiment instead.
• Use different fruit: Instead of melons, you can have figs, peaches, or pears during their respective seasons.
• Add crunch: Top with pistachio, almond, or sunflower seeds.

Storage and Make-Ahead Tips

• Make ahead: Slice the melon a few hours before serving, but keep it covered and refrigerated separately from the prosciutto. Assemble right before serving to keep textures perfect.
• Storage: Leftovers don’t keep well once assembled, but if you must, store them in an airtight container in the fridge for up to 24 hours. The melon might release some juice—just drain before serving again.

Pro Tips and Mistakes to Avoid

• Pick ripe melon: Press gently on the stem end—it should have a slight give and a sweet aroma.
• Don’t overdress: Too much olive oil or balsamic can drown the delicate flavor balance.
• Serve slightly chilled, not cold: Cold melon can dull the sweetness and the prosciutto flavor.
• Tear, don’t cut prosciutto: Tearing gives better texture and a more rustic look.
• Use quality ingredients: Because this recipe is so simple, good melon and high-quality prosciutto make all the difference.

Nutrition (Per Serving)

• Calories: 160
• Protein: 7 g
• Fat: 9 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Sugar: 13 g

Final Thoughts

I can’t tell you how many times this fresh melon and prosciutto dish has saved me when I needed something quick, light, and elegant. It’s proof that the simplest ingredients, when combined thoughtfully, can feel like a little bit of magic on the plate.