Servings: 6 Prep: 10 min Cook: 0 min Total: 10 min
This is just a classic dish. It’s also one of my most favorite combined “taste sensations”. I love the combination of sweet and salty. Believe it or not, the fat ribbons within the prosciutto are also very subtly sweet. This historic combination is perfectly matched.
Normally, fresh melons are brought into the home, where very thin slices of cured and dried prosciutto are wrapped around the peeled wedges and eaten. A summer delight! I decided to somewhat simplify this dish and simply have the melons tossed with a very light dust of salt, pepper and olive oil. There’s also a few sliced mint leaves. Finally, beautifully thinly sliced ribbons of prosciutto!
Fruity Low-Carb Note: Very few fruits are consumed with a low-carb way of eating. However, berries are occasionally eaten, due to their lower sugar content. Also on the low-end of the fruit sugar spectrum are melons. They’re not as low as berries, but they are MUCH better than bananas, for example. Melons are an acceptable occasional low-carb splurge.
Melon Ball Salad with Mint and Prosciutto
Print RateIngredients
- 1 medium-sized cantaloupe
- 1/4 cup fresh mint thinly sliced
- 6 thin slices prosciutto cut into ribbons
- 1/4 cup olive oil good quality
- salt and fresh cracked pepper to taste
Instructions
- Cut your melon in half and scoop out the seeds.
- With a melon-baller, ball your melon halves, until you can ball them no longer. (alternately, you can just cut cubes ... if you'd like ... the balls are just to have a different kind of shape).
- Mix together your melon, prosciutto, olive oil, mint and salt and pepper.
- Serve!
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Wow!
This is a yummy. How can you go wrong with
the Ingredients. I had most of the items already on hand, except the melon!
Instead I used fresh papaya and strawberries Then added 2 teaspoons of Balsamic vinegar.
The fresh mint added the perfect touch of flavor and eye candy!
I could probably eat this everyday and not grow tired
Hi Mary Ann! Glad you liked it! Your version sounds great, as well! Papaya tends to be super sweet and full of sugars, but I have little doubt that it was full of flavor and matched the dish quite well. My only thought would be to use something like a cider vinegar … largely because of the color! Alternately, a white balsamic vinegar would go really nicely, too!