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Sweet, salty, minty melon

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Author Notes

A refreshing summertime appetizer or light lunch. —Linda B

  • Prep time
    20 minutes
  • Serves

  • 1

    Tuscan melon or cantaloupe

  • 4-8 pieces

    very thinly sliced prosciutto

  • 2 tablespoons

    capers, drained

  • 12-20

    mint leaves thinly sliced

  • 1


  1. Cut the melon into 12 equal slices paying attention to the stem end. The blossom end is sweeter so I like to have all the slices placed on the plate the same direction. Remove the rind keeping in mind the stem end again.
  2. Wrap each melon piece in one or two slices of prosciutto depending on the size. Sometimes they’re huge and sometimes they are quite small so use your judgement on how many prosciutto slices are appropriate. I like to wrap about ⅔ of the middle leaving the ends of the melon exposed. To me it just looks prettier.
  3. Place 3 melon slices on each plate with the stem end on either the right or left. What you will have is a row of smiles or frowns from top to bottom.
  4. Squeeze the lemon generously over the melon.
  5. Scatter about ½ a tablespoon of the drained capers over the melon. You can certainly use more or less depending on your taste for capers. I like more myself.
  6. Lastly sprinkle the mint over the melon.
  7. I like to tell my guests which end is the stem end so that they can decide if they want dessert first or last.

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