Prosciutto E Melon

• Prosciutto e Melon is a simple yet elegant Italian dish made with ripe melon and prosciutto di Parma.
• This summer recipe requires no cooking and takes only 10 minutes to prepare, making it perfect for beginners.
• Choose high-quality ingredients for authenticity, using ripe cantaloupe or honeydew, and thinly sliced prosciutto.
• Serve Prosciutto e Melon at room temperature, optionally garnishing with mint leaves or balsamic glaze.
• This classic Italian appetizer balances sweet and salty flavors, ideal for summer gatherings.

Authenticity comes from simplicity: ripe melon, thinly sliced prosciutto di Parma, and no cooking required. This melon prosciutto pairing is a timeless Italian fruit dish that showcases fresh Italian ingredients in their purest form.

• Prep Time: 10 minutes
• Cook Time: None
• Total Time: 10 minutes
• Servings: 2
• Difficulty Level: Beginner
• Course: Antipasto (Starter) / Formaggi e Frutta
• Cuisine: Italian

For the Prosciutto and Melon:

• 1 ripe cantaloupe (or honeydew, or even watermelon)
• 6–8 thin slices of prosciutto di Parma
• Freshly cracked black pepper (optional)
• A few fresh mint leaves (optional)

Optional Garnish:

• Drizzle of aged balsamic glaze
• Shaved Parmigiano-Reggiano

• Cutting board (wood or bamboo) – A sturdy base for slicing melon cleanly.
• Chef’s knife – For halving and portioning the melon.
• Paring knife – Perfect for removing the rind neatly.
• Serrated knife (optional) – Makes slicing easier with ripe fruit.
• Cheese knife & board – For serving alongside cheese or bread.
• Olive oil cruet or balsamic dispenser – Useful if adding finishing drizzles.

1. Select the Melon

• Choose a ripe cantaloupe. It should smell sweet at the stem and feel heavy for its size.

2. Slice the Melon

• Cut the melon in half with a sharp or serrated knife.
• Scoop out the seeds with a spoon.
• Cut into wedges or bite-sized chunks, depending on serving style.

3. Remove the Rind

• Use a paring knife to carefully slice away the rind.
• Keep only the juicy orange (or green) flesh.

4. Wrap with Prosciutto

• Take 6–8 slices of thinly sliced prosciutto di Parma.
• Wrap each around a piece of melon, or drape loosely on top.

5. Arrange & Garnish

• Place on a large platter or wooden board.
• Add fresh mint leaves or a drizzle of balsamic glaze if desired.
• Optional: shave Parmigiano-Reggiano on top for richness.

6. Serve Immediately

• Allow melon to sit at room temperature for 10 minutes before serving.
• Enjoy slightly chilled for the perfect balance of flavors.

Prosciutto e Melone is effortless elegance. Proof that Italian recipes don’t need complexity to impress. It’s refreshing, light, and ready in minutes. The sweet melon balances the salty prosciutto, making it ideal for summer gatherings. With no cooking required, this Italian antipasto is perfect for beginners yet sophisticated enough for a dinner party. It’s also a go-to for those craving light summer meals or an easy Italian starter that’s as beautiful as it is delicious.

Italian nonnas always remind us: quality ingredients make the dish. Choose ripe melon. Cantaloupe is traditional, but honeydew also works. Prosciutto should be sliced thin enough to almost see through, ideally Prosciutto di Parma or San Daniele. If the melon isn’t sweet enough, a tiny pinch of sea salt will heighten its flavor. For a modern twist, drizzle balsamic glaze or honey, but remember: in true Italian fashion, less is more. Using only the freshest Italian ingredients is what elevates this humble dish into an unforgettable antipasto.

Italian nonnas always remind us: quality ingredients make the dish. Choose ripe melon. Cantaloupe is traditional, but honeydew also works. Prosciutto should be sliced thin enough to almost see through, ideally Prosciutto di Parma or San Daniele. If the melon isn’t sweet enough, a tiny pinch of sea salt will heighten its flavor. For a modern twist, drizzle balsamic glaze or honey, but remember: in true Italian fashion, less is more. Using only the freshest Italian ingredients is what elevates this humble dish into an unforgettable antipasto.

Did you know that every recipe you enjoy is part of a bigger story?

In Italy, meals follow the traditional Italian meal structure, a time-honored sequence of courses from aperitivo to dolce that celebrates balance, flavor, and culture. Want to dive deeper into how Italians eat and see where this dish fits in the rhythm of an authentic Italian dinner? [Explore our full guide to the Traditional Italian Meal Structure here.]

• Appetizers: Bruschetta al Pomodoro – Light and bright, perfect before a summer meal.
• Salads: Insalata Caprese – Tomatoes, basil, and mozzarella echo the freshness.
• Wine: A chilled glass of Prosecco or Pinot Grigio.
• Main Dishes: Spaghetti Aglio e Olio – A simple, garlicky pasta that follows without overwhelming.
• Desserts: Limoncello Sorbetto – Cold, tart, and refreshing to round off the meal.

• Vegetarian: Replace prosciutto with mozzarella or feta.
• Vegan: Use marinated eggplant or zucchini ribbons instead of meat.
• Playful: Swap cantaloupe for watermelon cubes.
• Luxe: Skewer melon with prosciutto, burrata, and basil for party bites.

Select a ripe cantaloupe

• It should be fragrant at the stem and feel heavy for its size.
• Slice the melon in half with a serrated knife.
• Scoop out the seeds with a spoon and cut each half into wedges or bite-sized chunks, depending on your serving style.

Peel the rind

• Peel the rind from the melon slices using a paring knife. You want only the juicy orange flesh.

Wrap, Garnish, and Serve

• Wrap each piece of melon with a slice of prosciutto di Parma.
• You can roll them into small bundles or lay the prosciutto loosely on top.
• Arrange the melon and prosciutto on a large cheese board or plate.
• Add mint leaves or a light drizzle of balsamic glaze if desired.
• Finish with a touch of fresh black pepper or a few shavings of Parmigiano-Reggiano.
• Serve immediately, slightly chilled.

Prosciutto e Melone is a classic Italian appetizer made by pairing ripe melon with thinly sliced prosciutto di Parma.

The best melon for this Italian fruit dish is cantaloupe. Honeydew and Piel de Sapo are also popular choices in summer Italian recipes.

A ripe melon should be fragrant, heavy for its size, and slightly soft at the stem end. Choosing fresh Italian ingredients is the key to an authentic melon prosciutto pairing.

Prosciutto di Parma is traditional, but San Daniele and Toscana prosciutto are excellent alternatives in traditional Italian antipasto.

Serve the melon and prosciutto at room temperature. This easy Italian starter is ready in minutes with no cooking required.

Yes. This authentic Italian antipasto can be assembled and refrigerated up to 4 hours in advance, then served fresh before guests arrive.

Yes. A drizzle of balsamic glaze, honey, or a sprinkle of basil adds elegance to this light summer meal.

Yes. With low carbs and high protein, this dish is often included in light summer meals and Mediterranean diet plans.

his melon prosciutto pairing dates back to Ancient Rome and has remained one of the most popular Italian fruit pairings in Italian cuisine.

• Calories: 210
• Carbohydrates: 12g
• Protein: 10g
• Fat: 14g
• Sodium: 720mg
• Fiber: 1g
• Sugar: 11g

  
  

  • Values are approximate and may vary based on ingredients and portion size.

  
  

Dietary Tags: Keto, Gluten-Free, Dairy-Free, Nut-Free, Low-Carb, Paleo, Pescatarian

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Prosciutto e Melone is more than a dish. It is a celebration of Italian summer simplicity. With just two main ingredients, it delivers elegance, refreshment, and tradition in every bite.

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