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Prosciutto with Marinated Melon

France Ruffenach

Servings: eight to ten.



  • 1 medium (4-lb.) ripe honeydew melon (or any kind of melon except watermelon)
  • Juice of 1/2 lime
  • 1/2 tsp. crushed red chile flakes
  • 1/4 tsp. kosher salt
  • 4 mint leaves, torn into small pieces
  • 6 oz. paper-thin slices prosciutto di Parma or prosciutto San Daniele
  • 1 Tbs. extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 90
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 690
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Protein (g): 7


  • Cut off the stem and blossom ends of the melon. Stand the melon on one cut end and slice off the remaining rind. Cut the melon in half lengthwise from stem to blossom end and scoop out the seeds. Halve each melon half, so that you have four long wedges. Slice the wedges crosswise about 1/4 inch thick. Gently toss the melon in a bowl with the lime juice, chile flakes, salt, and half of the mint. Arrange on a platter, drape the prosciutto on top, and drizzle with the olive oil. Sprinkle with the remaining mint and serve immediately.


Rate or Review


  • acclimbs | 07/05/2009

    This was so easy and quick. It was the star appetizer. I will definitely use this recipe more than a few time. The flavor of the lime and chili pepper gave the dish just the extra kick. Picking a ripe melon also really helps too.

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