Prosciutto and Melon

For a perfect sweet and savory appetizer, prosciutto and melon can’t be beat.”

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Many of the dishes we enjoy today have roots in centuries of culinary tradition. While it may seem surprising, food experimentation has existed for thousands of years. The pairing of prosciutto and melon, popularized in Italy, dates back to the Renaissance when balancing hot, cured meat with cold, juicy fruit was considered beneficial for health. Ancient Romans also believed in balancing hot and cold foods to promote well-being.

Today, we don’t have to travel to the Mediterranean to savor this delightful combination. It’s the perfect summer appetizer, refreshing enough to enjoy year-round. Grab an aperitif or a limoncello spritz, and dig in for a taste sensation that rejuvenates your palate and spirit.

Some appetizers require multiple steps and hours of preparation. However, a platter of prosciutto and cantaloupe is a quick, easy recipe that’s remarkably delicious and sure to be a hit at your next party.

The long, elegant spears of melon wrapped in cured ham are a visual delight. Or, make it bite-sized by wrapping small prosciutto pieces around cantaloupe cubes and securing them with toothpicks. Guests can enjoy the sweet and savory bite on the go—no plate or fork needed. It doesn’t get much simpler than that.

Is Prosciutto and Melon Healthy?

Melons are suitable for most diets, as their high water content helps keep carbohydrates and calories low. While they do not contain much fiber compared to other fruits, they make up for it in minerals, vitamins, antioxidants, and other nutrients. Cantaloupe provides potassium, beta carotene, vitamins C and D, and folate.

Prosciutto may be high in fat (although lower than other cured meats), but its abundant protein, vitamins (B1, B6, and B12), and minerals make it a healthy, low-carb addition to a diet. Still, prosciutto is high in sodium, so it should be consumed in moderation.

Take Prosciutto and Melon To The Next Level

You don’t need to do much more when you have an appetizer as perfect as melon and prosciutto. With that said, sometimes you want to take things to the next level. For example, I like to add mozzarella to this dish.

Take fresh, small mozzarella balls and attach them with a toothpick to the melon and prosciutto cubes. You can also thinly slice long strips of mozzarella for melon wedges, as pictured below. Wrap the meat around the cheese and fruit for a tasty surprise.

INGREDIENTS

1 medium cantaloupe, peeled, seeded, and cut into 8 wedges
8 slices of prosciutto

INSTRUCTIONS

Prepare

Peel and cut cantaloupe into wedges.

Wrap

Wrap each wedge with prosciutto.

Serve

Chill or serve immediately.

Devour!

FAQs & Tips

How to Make Ahead and Store

You can prepare the fruit and meat slices up to 24 hours ahead, keeping them separate until ready to combine. Assemble the dish no more than 3 hours before serving and cover the platter with plastic wrap to prevent drying. Keep the prosciutto and melon refrigerated until ready to serve. Leftovers will be kept for up to 3 days when wrapped well and stored in the fridge. Store any sauce or glaze separately. Do not freeze leftovers.

Can I Use Other Melons With Prosciutto?

Although cantaloupe is the most commonly paired melon, honeydew is another excellent choice. Alternating slices or cubes of honeydew and cantaloupe creates a colorful and appealing presentation. Watermelon can also be a fun option.

What Is The Best Sauce To Serve With Prosciutto And Melon?

A drizzle of honey or balsamic glaze perfectly complements prosciutto and melon. You can also offer a small bowl of honey on the side for dipping. If you can find Greek honey, that’s even better. To make balsamic glaze, reduce high-quality balsamic vinegar in a saucepan until it thickens to your liking.

Serving Suggestions

Creating a stunning buffet table is easy when one of the dishes is cured meat and melon wedges. Platters of Quick Boiled Shrimp with remoulade sauce, Oven Baked Mozzarella Sticks with marinara sauce, and Deviled Eggs create a well-rounded spread. Add some nuts, olives, and perhaps a charcuterie board, and prepare for the accolades.