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Melon with Prosciutto and Mint

Prosciutto-wrapped melon balls with mint leaves and balsamic glaze on a plate. Skewered for serving, set on a wooden table.

Looking for an easy summertime appetizer or snack? Try this classic Italian appetizer made with fresh juicy melon (cantaloupe) and thinly sliced prosciutto with mint leaves.  


History of Melon with Prosciutto


This classic Italian appetizer is called “prosciutto e melone” and is a combination of salty cured ham with sweet, juicy melon. In ancient Rome, people combined cured meat with fruit for health reasons. A renowned Roman doctor, named Galen, believed that “cold” foods had to be balanced with “hot” foods, and “moist” with “dry”, and that this combination would balance the body’s heat. Melon is cold, wet, and juicy, where prosciutto is warm and dry. In the 1890s, this pairing of melon with prosciutto was published in a cookbook by Pellegrino Artusi; and it has become a classic Italian summer dish. However, if you’re prone to digestive upset, such as gas or bloating, you may want to avoid combining fresh fruit with other food groups. If not, give this recipe a try.


Melon with Prosciutto and Mint Recipe


Ingredients

  • 1 cantaloupe

  • 6-8 ounces prosciutto, sliced paper thin

  • 1/2 cup fresh mint leaves Balsamic Vinegar

  • Optional: 1/2 cup Balsamic Vinegar


Directions

  • Cut the melon in half and remove all the seeds. Peel the melon and cut each half into 1” cubes.

    Hand holding a cube of cantaloupe against a speckled granite surface. The background is textured, with a focus on the fruit.

  • Or use a melon baller to make melon balls. The cubes are easier to work with but the melon balls look fancier.

    Close-up of a cantaloupe with melon baller creating round scoops. Orange fruit flesh and rough brown counter in the background.

  • Wrap a ½ slice of prosciutto around each cube or melon ball, top with a mint leaf, and secure it with a toothpick.

    Prosciutto-wrapped melon ball with a mint leaf, secured by a toothpick, on a light surface. The colors are soft pink, green, and orange.

  • Place each cube or ball on a serving tray.

  • Optional: Make a reduction Balsamic glaze to drizzle over the melon balls. Add Balsamic Vinegar to a saucepan, and over medium heat bring it to a boil, whisking constantly. Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until it reduces in volume by half and thickens to a maple-syrup consistency. Drizzle Balsamic glaze over the melon and prosciutto.


You may refrigerate this dish until you're ready to serve, but take it out of the refrigerator and let sit for about 15-20 minutes beforehand. Serving it at room temperature brings out the full flavor of both the melon and prosciutto.


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