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Prosciutto e Melone (Prosciutto and Melon)

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5 from 1 review

In every Provençal restaurant I visited this summer, a simple yet stunning dish of fresh cantaloupe and ham graced the menu—an ode to the region’s famous Cavaillon melon. This sweet, honey-scented fruit pairs effortlessly with the salty, savory notes of prosciutto or thinly sliced ham, creating a perfect harmony of flavors. The beauty of this dish lies in its simplicity; nothing else is needed. Just be sure to use the ripest cantaloupe and the finest prosciutto you can find. It’s a refreshing and elegant bite that captures the essence of summer in Provence. You will also see this dish in Italy during summer.

  • Yield: 4 to 6

Ingredients

One 2 lb/910 g ripe cantaloupe, preferably a Cavaillon melon

3 oz/85 g prosciutto or thinly sliced ham

Instructions

  1. Cut the cantaloupe in half, scoop out the seeds, and discard them. Peel and discard the tough outer skin. Cut the fruit into large chunks and place them on a serving plate.
  2. Tear or spread the prosciutto and top over the fruit. Serve at room temperature. Leftovers can be stored in an airtight container for up to 1 day in the refrigerator.

Notes

  • If you live in France, the Cavaillon or Charentais melons are the ones you should use.
  • Most restaurants in Provence topped the cantaloupe with the prosciutto. They didn’t wrap the fruit with the ham or top it with honey or anything else. It was a straightforward dish. 

Find it online: https://niksharmacooks.com/prosciutto-and-melon/

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