Prosciutto e Melone (Prosciutto and Melon) is a classic Italian recipe that you’ll find on a lot of charcuterie platters. It takes simple fruit and cured meat to another level. It’s easy to pull together and perfect for hot days where you need to get out of the kitchen quickly.
What fruit goes well with prosciutto?
Cantaloupe is the classic fruit pairing to prosciutto. However, fresh figs taste great alongside prosciutto.
How can you tell if cantaloupe is good?
A good cantaloupe should have a sweet smell and the spot where the stem was should have a little give when pressed.
Is prosciutto safe to eat?
Yes. Prosciutto is AIP/Paleo/Whole30 compliant. Just make sure to read the ingredients. You need to find a brand that uses only pork and salt. Some brands like to sneak other ingredients in there so this is important.
I can’t find organic prosciutto, well, anywhere. However, I do purchase Trader Joe’s brand as it only contains salt and ham. No other chemicals or additives make me feel a little more comfortable giving it to my family. I still think this is better than the typical sugar and chemical filled snacks you find on a typical western diet.
I always strive to give the best quality meats and vegetables to my family but I’m also realistic. Super high quality food, especially meat can be cost prohibitive so you really need to do what’s financial responsible and practical for you to do. The key is making smart compromises and not to get overwhelmed. The Autoimmune Wellness Podcast had a great episode that talked about eating ‘Real Food on a Budget.’ They discussed how to prioritize foods with a limited budget. It’s super helpful if that’s something you struggle with while trying to sustain an AIP lifestyle.
How to serve Prosciutto and Melon?
I like to serve this prosciutto appetizer with berries, veggies, olives and maybe some AIP crackers and pate. If you’re looking for a main dish that uses prosciutto and melon, check out my Melon and Prosciutto Salad Platter with Lemon Salad Dressing.
How to make Prosciutto and Melon?
Just wrap the prosciutto slices around wedges of cantaloupe. It’s so easy!
Tip for Making Prosciutto and Melon.
- Make sure to slice it paper thin. If it’s cut too thick then it will be tough.
- Use ripe, in-season cantaloupe. This appetizer is all about the contract of salty and sweet so you really need the cantaloupe to be super ripe.
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Prosciutto e Melone
Ingredients
- 1/2 Cantaloupe sliced into 12 pieces, rind removed
- 12 Prosciutto slices paper thin
Instructions
- Wrap each piece of cantaloupe with a slice of prosciutto.
- Serve alone as an appetizer or with berries, other meats and veggies as part of a charcuterie platter.
Notes
- Make sure to slice it paper thin. If it’s cut too thick then it will be tough.
- Use ripe, in-season cantaloupe. This appetizer is all about the contract of salty and sweet so you really need the cantaloupe to be super ripe.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
One of my favorites!
I love this combination! I had some left over arugula pesto and I added a dab of that on top of each slice and viola! Pure bliss!
Hi Jessica,
That's a great idea! I'll have to whip up a batch of my nut/dairy free pesto and give this a try. Thanks for the suggestion.
Beth