Prosciutto e Melone

Sweet, juicy cantaloupe and silky salty prosciutto make a famously elegant combination that needs almost no preparation. Fresh mint and a touch of black pepper brighten the plate while keeping it light, refreshing, and low in carbohydrates.

Nutrition · per serving

150kcal

12gProtein

8gCarbs

7gFat

1gFiber

2 servings

Ingredients

4 items

Per il melone avvolto

cantaloupe400 g, peeled, seeded, and cut into 8 slim wedges

prosciutto80 g, sliced very thin

fresh mint leaves6 g, finely sliced or torn

black pepper1 g, freshly ground

Tips

•For the best flavor, use a well-chilled, ripe cantaloupe that smells sweet at the stem end.
•Do not add salt: prosciutto is already sufficiently seasoned.
•This is best served immediately after assembling so the prosciutto stays supple and the plate does not become watery.
•For a neater beginner-friendly presentation, cut each wedge to a similar thickness before wrapping.

Steps

1
Prepare the melon: peel it, remove the seeds, and cut the flesh into 8 slim wedges of roughly equal size so they are easy to wrap and eat in 2 bites each. Pat the surface lightly with paper towel if very juicy; this helps the prosciutto cling better.
400 g, peeled, seeded, and cut into 8 slim wedges cantaloupe
2
Lay the prosciutto slices flat. Wrap each melon wedge with a strip of prosciutto, stretching it gently rather than pressing hard so it stays delicate and does not tear. If a slice is large, cut or tear it lengthwise and overlap slightly around the wedge.
80 g, sliced very thin prosciutto400 g, peeled, seeded, and cut into 8 slim wedges cantaloupe
3
Arrange the wrapped wedges on a serving plate. Scatter over the mint and finish with a light grinding of black pepper. Serve immediately while the melon is cold and the prosciutto is silky.
6 g, finely sliced or torn fresh mint leaves1 g, freshly ground black pepper

Origin & History

Prosciutto e Melone is a classic warm-weather antipasto from Italy, especially associated with summer dining when ripe melon is abundant. The dish reflects the Italian love of pairing sweet fruit with savory cured meat, creating contrast with very few ingredients.

italian lowcarb antipasto prosciutto cantaloupe no-cook summer

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Steps

Prepare the melon: peel it, remove the seeds, and cut the flesh into 8 slim wedges of roughly equal size so they are easy to wrap and eat in 2 bites each. Pat the surface lightly with paper towel if very juicy; this helps the prosciutto cling better.

400 g, peeled, seeded, and cut into 8 slim wedges cantaloupe

Lay the prosciutto slices flat. Wrap each melon wedge with a strip of prosciutto, stretching it gently rather than pressing hard so it stays delicate and does not tear. If a slice is large, cut or tear it lengthwise and overlap slightly around the wedge.

80 g, sliced very thin prosciutto400 g, peeled, seeded, and cut into 8 slim wedges cantaloupe

Arrange the wrapped wedges on a serving plate. Scatter over the mint and finish with a light grinding of black pepper. Serve immediately while the melon is cold and the prosciutto is silky.

6 g, finely sliced or torn fresh mint leaves1 g, freshly ground black pepper