Enjoy a refreshing and flavourful Italian classic. This melon and prosciutto recipe is a perfect appetizer or light lunch option. The juicy sweetness of the melon pairs beautifully with the salty, cured prosciutto. A few sprigs of fresh mint add a bright, herbaceous note, creating a truly delightful dish.
Melon and prosciutto! How lovely. Another quick, easy and healthy recipe to try out this summer. More, it is ideal when you want to eat something refreshing and delicious and avoid cooking. Like I said it is a popular Italian appetizer that you can enjoy at home, restaurants, summer gatherings and picnics.
Why is this combo so amazing? Food flavours are a dynamic interaction of taste sensations that can create a harmony of deliciousness. Contrasts between sweet, sour, salty, bitter, and umami flavors can enhance the overall experience of a dish. Sweet and salty is always a lovely combination. In fact, it makes your taste buds dance. Wink.
Prosciutto
Salty prosciutto and sweet melon make a perfect match. Make sure you use a great prosciutto. Moreover, my choice would be prosciutto Kras (from my homeland) and San Daniele (from Italy). These are two are top of the top. Kras is known for its rich, salty, slightly sweet flavour with a hint of smokiness. San Daniele, however, has a delicate, sweet and slightly nutty flavour.
Here are some recipes with flavour contrasts: watermelon carpaccio with Feta cheese, a classic Spanish tapas bacon wrapped dates, these extraordinary crispy pickles or these sweet potato mango crevettes.
Melon
The most typical melon used in this kind of the recipe is Canatloupe. However, I picked the Canary melon, that comes with a bright yellow rind. The flesh, on the other hand, is pale, almost white. It is known for an excellent and tropical taste. Another tip; keep the melon in the fridge for a couple of hours before cutting and serving.
Additionally, you can pair it with a green salad, red tomato salad or with, either sliced or cubed, mozzarella.
Ingredients for melon and prosciutto:
- 1 melon (Canary, Cantaloupe or any other)
- 150 g prosciutto (dry-cured ham)
- a couple of sprigs of fresh mint
- 10-15 black olives
To begin, cut the melon into wedges. Firstly, cut it in half by cutting it lengthwise. With a spoon scoop out the seeds. At this point cut the wedges. Cut the half in half (still lengthwise) and continue to cut each quarter in 2 or 3 wedges. It depends how thick you want them.
Then, place a nice slice of prosciutto on each wedge, add some fresh mint leaves and some olives on a side. Serve the melon and prosciutto on a large serving plate as a summer lunch, dinner or snack.
Enjoy!
