Cantaloupe with Prosciutto Recipe

By Marcus Samuelsson |

Cantaloupe has a rich flavor and unique texture that make it an unforgettable fruit. The fruit species originated in Africa and India, but grow well in many tropical climates, including Mexico and the Southern US. Cantaloupe is a rich source of vitamin C, and provides a hefty dose of dietary fiber. To ensure that you pick a deliciously ripe cantaloupe, check out tips on how to tell if a melon is ripe.

Prosciutto is an Italian-style dry cured pork that is sliced thinly, with fatty marbling that gives it a creamy quality. This smoky specialty is made from entire pig or boar’s legs that go through an aging process of nine months to two years. Try extra prosciutto in an Open-Face Gouda and Prosciutto Egg Sandwich or with cheese for simple picnic fare.

This dish is traditionally served before meals in Italy. Incredibly easy to prepare, it makes for a great summer recipe for nights when you’d rather be outside than in the kitchen.

Prep Details

Servings: 6


1 whole cantaloupe

12 slices of prosciutto(about 1/3 pound)


Photo: pizzodisevo


Halve the cantaloupe and scoop out the seeds and pulp. Next, cut each half into sixths, each shaped like a crescent moon, making 12 total slices. Slice along the inside of the rind just above the green portion so that eating doesn't become hard work, discarding the rinds. Wrap the prosciutto around the middle of each slice, with the ends of the cantaloupe peeking out. Place one or two on each person's plate or pack individually for a picnic!