Cantaloupe Carpaccio Bites

A grocery store display of watermelons and cantaloupes, piled high on top of one another
Melons go surprisingly well with prosciutto | Photo by Elizabeth Layman

This recipe combines the sweetness of cantaloupe with the saltiness of the Italian ham, prosciutto. It makes a beautiful snack, a colorful side dish, or an easy-to-eat special indulgence.

Note: This recipe may require slightly above average dedication to ingredients or process.

Reference: California Cantaloupes
Prep Time: 10-15 minutes
Cook Time: 0
Serves: 4-6


1 medium cantaloupe, seeded and cut in half
4 ounces prosciutto
1 tablespoon olive oil
1 teaspoon lime zest or lime juice
1/2 teaspoon salt


1. Cut the melon into small wedges or cubes.
2. Lay the strips of prosciutto on top of each of the melon pieces. (You may use toothpicks to keep the pair together.)
3. Sprinkle with the olive oil, lime zest or juice, and salt to your taste.
4. Serve immediately to yourself or the people you love.

Good to know:

You can also use watermelon or honeydew for a different take on this recipe.


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