Italian · Snack · Lunch
Prosciutto and Melon
Prosciutto e melone
Sweet, chilled cantaloupe wedges wrapped in delicate ribbons of salty prosciutto, a no-cook Italian classic for warm days. A crack of black pepper and a few fresh mint leaves add a bright finish.
- Prep
- 15 min
- Cook
- No cooking
- Total
- 15 min
- Serves
- 4
Calories come from: Carbs 41% · Fat 23% · Protein 36%
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Ingredients
For 4 servings- 1 small (about 1 kg whole)Ripe cantaloupe, chilled
- 12 thin slices120 gProsciutto, thinly sliced
- 1/4 tspBlack pepper, freshly ground
- 12 small leavesFresh mint leaves (optional)
Steps
- 1
Keep the cantaloupe in the fridge until just before serving so it is well chilled.
- 2
Wash the outside of the cantaloupe under running water and dry it, so the knife does not carry dirt into the flesh.
- 3
Cut the cantaloupe in half from end to end and scoop out the seeds with a spoon.
- 4
Cut each half into 6 wedges, giving 12 wedges in total.
- 5
Slide a knife between the flesh and the rind of each wedge to remove the rind.
- 6
Wrap one slice of prosciutto around the middle of each melon wedge.
- 7
Arrange the wrapped wedges on a platter.
- 8
Grind the black pepper over the top and scatter with the mint leaves, if using.
- 9
Serve straight away, or cover and refrigerate for up to 2 hours.
Swaps, storage and make-ahead
Swaps
- For a vegan version, wrap the melon with thin strips of grilled courgette or a plant-based deli slice labelled vegan instead of prosciutto.
- Use thinly sliced bresaola instead of prosciutto for a leaner cured meat with a similar salty contrast.
- Swap the cantaloupe for honeydew or ripe figs if cantaloupe is out of season.
- Replace the mint with small fresh basil leaves for a slightly peppery finish.
Storage
This is best eaten fresh; keep the assembled platter covered in the fridge and eat within 2 hours of assembling, discarding anything left out at room temperature longer than that. Cut melon on its own keeps covered in the fridge for about 3 days, but do not freeze the wrapped wedges, as the melon turns watery and mushy.
Make ahead
You can wash, seed, peel and cut the cantaloupe into wedges up to a day ahead and keep it covered in the fridge. Wrap with prosciutto and add pepper and mint no more than 2 hours before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (280 g) | Per 100 g | |
|---|---|---|
| Calories | 102 kcal | 36 kcal |
| Protein | 9.4 g | 3.4 g |
| Carbohydrates | 10.6 g | 3.8 g |
| of which sugars | 10 g | 3.6 g |
| Fiber | 1.2 g | 0.4 g |
| Fat | 2.7 g | 1 g |
| of which saturated | 0.9 g | 0.3 g |
| Sodium | 829 mg | 296 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
