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Melon and prosciutto
Melon and prosciutto

Melon and prosciutto

Preparation 10 minutes
Cooking time none
Servings 4


  • 1 cantaloupe, ripe and firm (or 1 honeydew melon)
  • 12 thin slices, about 170 g (6 oz), of prosciutto
  • 300 ml (1 1/4 cup) baby arugula
  • 30 ml (2 tbsp) olive oil
  • 3 lemons, cut into wedges
  • Ground black pepper


  1. Cut the melon in half, remove all the seeds, and cut into 12 equal pieces.
  2. Remove the peel with a sharp knife.
  3. Wrap each piece with one slice of prosciutto.
  4. Place arugula in the centre of each plate.
  5. Add 3 quarters of melon around the arugula.
  6. Sprinkle with a bit of olive oil.
  7. Garnish with a lemon wedge, and sprinkle with some freshly ground pepper.
  8. Serve chilled.


If you like the look of the cantaloupe better with the peel, remove the fruit carefully and wrap it with a slice of prosciutto before placing it back on its peel. The best of both worlds!

Availability in stores