Sweet, juicy melon meets salty, savory prosciutto in this classic, elegant appetizer. This Prosciutto Wrapped Melon is incredibly simple to make yet looks stunningly impressive. It’s the perfect balance of flavors and textures for any occasion.
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Why You’ll Love This Prosciutto Wrapped Melon
- Effortless Elegance: Looks impressive but requires almost zero cooking skill.
- Perfect Flavor Balance: Sweet, cool melon against salty, rich prosciutto.
- Incredibly Versatile: Great as appetizers, light lunch, or on a charcuterie board.
- Refreshing and Light: A wonderfully hydrating and light start to any meal.
Ingredients & Tools
- 1 ripe cantaloupe or honeydew melon
- 8-10 slices of high-quality prosciutto
- 1 tablespoon extra virgin olive oil (a good, fruity one)
- 1 teaspoon freshly cracked black pepper
- A small handful of fresh mint or basil leaves (optional, for garnish)
- A squeeze of fresh lime or lemon juice (optional)
Tools: A sharp chef’s knife, a cutting board, a melon baller (optional but helpful), and a large serving platter.
Notes: The quality of your ingredients here is absolutely paramount. Since there are so few components, each one needs to be the best you can find. A perfectly ripe, fragrant melon and delicate, silky prosciutto will make all the difference in the world.
Nutrition (per serving)
| Calories: | 95 kcal |
| Protein: | 6 g |
| Fat: | 5 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Melon. The key to a great melon is its aroma. It should smell sweet and fragrant at the stem end. Give it a gentle press—it should have a little give but not be mushy. A cantaloupe will give you a deeper, muskier sweetness, while a honeydew is lighter and more honeyed.
- The Prosciutto Matters. Don’t skimp here. Look for prosciutto that is thinly sliced, almost translucent, with a good balance of lean meat and silky fat. Ask the person at the deli counter to slice it for you—pre-packaged versions can sometimes be too thick and chewy.
- To Ball or Not to Ball? Using a melon baller creates beautiful, uniform spheres that look very professional. But honestly, simple cubes work just as well and are often easier to eat. Don’t stress if you don’t have a baller!
- Timing is Everything. You can prep the melon ahead of time, but only wrap it with the prosciutto right before serving. If it sits for too long, the salt in the prosciutto will start to draw out the melon’s juices, making everything a bit watery.
How to Make Prosciutto Wrapped Melon
Step 1: First, you’ll want to prepare your melon. Slice it in half and use a spoon to scoop out all the seeds and stringy pulp from the center. You’ll be left with a nice, clean cavity to work with. If you’re using a melon baller, now’s the time to get scooping! Press the baller into the flesh and twist to create perfect little orbs. If you’re cubing, slice the melon halves into wedges, remove the rind, and then cut the flesh into bite-sized, roughly 1-inch cubes.
Step 2: Place your melon pieces in a large bowl. Now, this is where you can add a little extra magic. Drizzle that lovely, fruity olive oil over the melon and give it a very gentle toss. The oil will add a subtle richness and help the pepper stick. Next, generously season with the freshly cracked black pepper. You might be tempted to add salt, but honestly, hold off—the prosciutto will bring more than enough saltiness to the party.
Step 3: Lay your slices of prosciutto flat on your cutting board. If the slices are very long, you can tear or cut them in half crosswise. The goal is to have a piece of prosciutto that’s just long enough to wrap around a piece of melon once or twice without being overly bulky. You’ll notice the prosciutto is quite delicate, so handle it with care to avoid tearing.
Step 4: Time for the main event! Take one piece of your seasoned melon and place it at one end of a prosciutto strip. Gently but firmly, roll the prosciutto around the melon. You want it to be snug but not so tight that you crush the melon. If you’re using a cube, you can simply fold the prosciutto around it like a little present. Place each finished bundle seam-side down on your serving platter.
Step 5: Once all your melon pieces are beautifully wrapped, you can add the final touches. If you’re using the fresh herbs, now is the time to scatter them over the top for a pop of color and fresh aroma. A last-minute squeeze of lime or lemon juice over the whole platter can really make the flavors sing, cutting through the richness with a bright, zesty note.
Step 6: Serve immediately! These are best enjoyed right after they’re assembled, when the melon is still cool and firm and the prosciutto retains its delicate texture. Arrange them artfully on the platter and watch them disappear. The combination of the deep pink ham and the vibrant orange or green melon is just visually stunning.
Storage & Freshness Guide
- Fridge: Best served immediately. If necessary, store assembled wraps in a single layer in an airtight container for up to 2 hours.
- Freezer: Not recommended, as freezing will ruin the texture of both the melon and prosciutto.
- Reviving: If melon pieces become watery, pat dry with a paper towel before re-wrapping with fresh prosciutto slices.
Serving Suggestions
Complementary Dishes
- A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fantastic bitter contrast that highlights the sweetness of the melon.
- Whipped Goat Cheese Crostini — The creamy, tangy flavor of goat cheese on a crispy piece of bread is a wonderful textural companion that doesn’t overpower the main event.
- Grilled Shrimp Skewers — For a more substantial meal, the smoky char from grilled shrimp adds a lovely savory depth that pairs beautifully with the saltiness of the prosciutto.
Drinks
- A Crisp Prosecco or Dry Sparkling Wine — The bubbles and acidity are a classic pairing that cleanses the palate between each rich, salty-sweet bite.
- A Citrusy Gin & Tonic — The botanicals in the gin and the quinine in the tonic water complement the herbal notes and enhance the refreshing quality of the dish.
- Still or Sparkling Water with Citrus Slices — Sometimes simplicity is best. A cool, crisp water helps to reset your taste buds and keeps you hydrated.
Something Sweet
- Lemon Sorbet — After the salty prosciutto, a clean, sharp, and intensely lemon-flavored sorbet is the perfect palate-cleansing finish to the meal.
- Almond Biscotti — The nutty, crunchy texture of biscotti is lovely for dipping into a sweet dessert wine or a late-night espresso.
- Dark Chocolate-Covered Espresso Beans — A few of these provide a powerful, bitter-sweet jolt that is a fantastic and unexpected way to end the eating experience.
Top Mistakes to Avoid
- Using an
Prosciutto Wrapped Melon
Learn how to make classic Prosciutto Wrapped Melon in 15 minutes! This elegant appetizer balances sweet and salty flavors perfectly. Get the easy recipe here!
Ingredients
For the Ingredients
-
1 ripe cantaloupe or honeydew melon
-
8-10 slices high-quality prosciutto
-
1 tablespoon extra virgin olive oil
-
1 teaspoon freshly cracked black pepper
-
A small handful fresh mint or basil leaves
-
A squeeze fresh lime or lemon juice
Instructions
-
First, you’ll want to prepare your melon. Slice it in half and use a spoon to scoop out all the seeds and stringy pulp from the center. You’ll be left with a nice, clean cavity to work with. If you’re using a melon baller, now’s the time to get scooping! Press the baller into the flesh and twist to create perfect little orbs. If you’re cubing, slice the melon halves into wedges, remove the rind, and then cut the flesh into bite-sized, roughly 1-inch cubes.01
-
Place your melon pieces in a large bowl. Now, this is where you can add a little extra magic. Drizzle that lovely, fruity olive oil over the melon and give it a very gentle toss. The oil will add a subtle richness and help the pepper stick. Next, generously season with the freshly cracked black pepper. You might be tempted to add salt, but honestly, hold off—the prosciutto will bring more than enough saltiness to the party.02
-
Lay your slices of prosciutto flat on your cutting board. If the slices are very long, you can tear or cut them in half crosswise. The goal is to have a piece of prosciutto that’s just long enough to wrap around a piece of melon once or twice without being overly bulky. You’ll notice the prosciutto is quite delicate, so handle it with care to avoid tearing.03
-
Time for the main event! Take one piece of your seasoned melon and place it at one end of a prosciutto strip. Gently but firmly, roll the prosciutto around the melon. You want it to be snug but not so tight that you crush the melon. If you’re using a cube, you can simply fold the prosciutto around it like a little present. Place each finished bundle seam-side down on your serving platter.04
-
Once all your melon pieces are beautifully wrapped, you can add the final touches. If you’re using the fresh herbs, now is the time to scatter them over the top for a pop of color and fresh aroma. A last-minute squeeze of lime or lemon juice over the whole platter can really make the flavors sing, cutting through the richness with a bright, zesty note.05
-
Serve immediately! These are best enjoyed right after they’re assembled, when the melon is still cool and firm and the prosciutto retains its delicate texture. Arrange them artfully on the platter and watch them disappear. The combination of the deep pink ham and the vibrant orange or green melon is just visually stunning.06
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