Prosciutto and Melon

My mother introduced me to the taste sensation of prosciutto and melon when I was ten years old. My parents traveled often and their cooking incorporated many of the dishes enjoyed on their trips. Today, Prosciutto di Parma, is readily available at your local grocery store or Italian delicatessen. I serve this dish with fresh Italian bread and a glass of vino. Mangia!


  • 1 cantaloupe or honeydew, cubed or sliced
  • 10 slices Prosciutto di Parma, thinly sliced
  • 1 fresh lemon
  • Salt and freshly ground black pepper


  1. Place the sliced or cubed fresh melon on a plate.
  2. Layer the Prosciutto di Parma over the melon.
  3. Add fresh ground pepper to taste and top with a squeeze of fresh lemon.
  4. Serve immediately.


Color and aroma are the best guides to selecting cantaloupe. They should have a delicate aroma and thick netting over a yellow skin. Smell it! If it smells like a melon, it’s good to eat.

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