Cantaloupe or Melon with Prosciutto – The Best Summer Recipe

Cantaloupe with prosciutto, or as the Italians say, prosciutto e melone, is summer on a plate. Sweet, juicy melon, perfectly chilled, paired with silky, salty Italian prosciutto. My mouth is watering just thinking about it.

This classic combo has been loved for generations, and good reason: it’s effortless, elegant, and unbelievably delicious. No cooking is required. Just ripe fruit, a quality slice of prosciutto, and a hot day begging for something refreshing.

This prosciutto and melon appetizer is one of the easiest dishes to make. It requires just a few ingredients and absolutely no cooking.

Growing up, the summer months’ ritual was to select and enjoy the sweetest cantaloupe. We always had a fresh cantaloupe, whether it was breakfast, lunch, afternoon snack, or dinner.

My dad was the master of selecting the right one and passed the ritual to me. To him, it was a magical moment when your sense of smell approached the melon, pressed on the green indentation, and he smelled it.

You could see the enchantment of doing this summer task. He took a lot of pride and happiness in presenting the melon at the table.

Of course, we all love it, and it was gone before we could say “Enjoy!’

In this Article

When did melon and prosciutto originate?

Melon can be traced back to Medieval times. Due to its cold and juicy nature, it was considered a dangerous fruit. To counterbalance this, something dry and warm was added to be eaten alongside.

The cured ham was chosen in Italy; the combination has been gracing tables for centuries.

Prosciutto Crudo was not invented until a few centuries later by Pellegrino Artusi, who is referred to as the father of modern Italian cuisine.

What is prosciutto crudo, or raw, and can you eat raw prosciutto?

I know the question is a bit ambiguous, but when people hear that prosciutto Crudo is a raw ham, they back away from thinking that it is not cooked.

However, it is “cooked” in a different manner.

To make prosciutto crudo, you need a high-quality pork leg. This meat is covered in salt, a natural preservative, and let to rest for a few weeks, sometimes months.

Hence, this process is called dry-cured.

During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat. Therefore that is why it is ok and safe to eat it raw.

What is another name for a cantaloupe?

Melon, Rock melon, muskmelon, winter melon, sweet melon, or spanspek.

Is Cantaloupe the healthiest fruit?

In actuality, melon is one of the healthiest and most versatile fruit.

Rich in Folic acid, calcium, zinc, copper, iron, vitamin K, niacin, choline, magnesium, phosphorus, manganese, and selenium.

Cantaloupes are 90% water and very low in carbs.

However, because our body digests it slowly, it will not spike our sugar; therefore, it is a great pick for people with diabetes.

How to select the perfect ripe cantaloupe or melon?

To select the perfectly ripe and sweet melon, here are a few tips:

• Look for a tan cantaloupe with light green lines across. Steer away from any brown or soft spots.
• It should be firm.
• At the stem part, you should be able to smell the fragrant sweet smell of melon. My dad used to press it with his thumb slightly and smell it.

How to make cantaloupe and prosciutto with a few easy steps and tips

• Cut the melon or cantaloupe alongside one of the light green partitions.
• With the help of a spoon, remove all the seeds and filaments in the cavity of the melon.
• Turn the melon on the flat surface facing your cutting board.
• With your knife, slice alongside the green lines to make your wedges.
• With a smaller knife, remove the outer peel.
• Lay your prosciutto slice over the melon and wrap it around.

Variations and Substitutions

When my son was little, I used to cut bite-sized pieces for him to enjoy. A thin slice of prosciutto cut into small pieces to wrap around it, and he would devour it.

To present it at your next party, add a handful of arugula salad to a serving plate and place your melon wedges over it. Make sure you place a fork so your guests will grab what they want.

Another fun presentation is prosciutto melon skewers. Simply cut your melon wedges into small cubes, wrap prosciutto around it, and voila—another fun presentation for your family and guests.

You can even add a small mozzarella ball between two pieces of melon. So much fun to eat!

This amazing dish with simple ingredients will keep your guests coming back for seconds. Since it is recommended to enjoy it chilled, it makes for the perfect summer antipasto, appetizer, lunch, or light dinner.

Storage

This dish is at its best when chilled; thus, it stores beautifully in the refrigerator for a few hours before eating.

At eating time, drizzle some olive oil and balsamic vinegar, which are optional.

To save time in the summer, I cut a melon open, make a few slices, store them in an airtight glass container, and grab them as I want.

Storing leftovers is the simple, cover what you have leftover

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