This is a great snack to make for any gathering. Balls of honeydew melon are wrapped in prosciutto and fresh mint to make a fancy appetizer with few ingredients.

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
12
Yield:
36 appetizers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

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Nutrition Facts

121 calories; protein 5g 10% DV; carbohydrates 10.6g 3% DV; fat 6.9g 11% DV; cholesterol 18.7mg 6% DV; sodium 431mg 17% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2010
Delicious! We chopped the mint very finely and tossed it with the lime in with the melon (used cantelope). Got lovely prosciutto di Parma which was less salty than others and had a subtle rich flavor. Trimmed off fat. Followed another users advice and made a balsamic reduction into which we added ground anise black pepper and a little chile oil for a slow and surprising heat to counter all the sweet. Then to continue with the Meditteranean theme served alongside of Black figs paired with a locally made goat cheese (very delicate and chewy without the pungent goat flavor) and homemade crispy sweet potato fries. Yummy!!! Read More
(86)

Most helpful critical review

Rating: 3 stars
01/04/2006
I tried this recipe for New Year's Eve. The preparation was easy (although it took longer than I thought to cut the proscutto and wrap the melon balls) and the taste was good but by the time I served it to my guests it had gotten soggy even though it had been in the fridge. I would suggest serving this asap after preparing. Read More
(47)
27 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/07/2010
Delicious! We chopped the mint very finely and tossed it with the lime in with the melon (used cantelope). Got lovely prosciutto di Parma which was less salty than others and had a subtle rich flavor. Trimmed off fat. Followed another users advice and made a balsamic reduction into which we added ground anise black pepper and a little chile oil for a slow and surprising heat to counter all the sweet. Then to continue with the Meditteranean theme served alongside of Black figs paired with a locally made goat cheese (very delicate and chewy without the pungent goat flavor) and homemade crispy sweet potato fries. Yummy!!! Read More
(86)
Rating: 5 stars
07/17/2004
I used the mint only as a garnish and secured the proscuitto with a tootpick. Also used a combination of cateloupe and honeydew melon balls. Loved the sweet/salty combination. Read More
(64)
Rating: 3 stars
01/04/2006
I tried this recipe for New Year's Eve. The preparation was easy (although it took longer than I thought to cut the proscutto and wrap the melon balls) and the taste was good but by the time I served it to my guests it had gotten soggy even though it had been in the fridge. I would suggest serving this asap after preparing. Read More
(47)
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Rating: 5 stars
12/25/2004
I made this for Christmas Day and everyone raved about it. I don't have a melon baller so I just cut chunks of Honeydew Melon and Rockmelon. I placed a piece of fresh mint on each chunk of melon and wrapped in the prosciutto. As it's summer time in Australia at Christmas it was a perfect refreshing appetizer! Read More
(24)
Rating: 4 stars
08/02/2006
I too loved the sweet/salty juicyness! I cut my prosciutto into 3 skinny strips (lengthwise) & used just one strip per ball but I think it was still too much prosciutto. I think next time I will cut some off of the length of it (it won't go to waste...I'll add it to a sald or something) & leave just enough to wrap. I chopped the mint & added it to the lime juice...using toothpicks to secure the prosciutto. I also used the larger end of the melon baller & wish I had made smaller balls. Mine were a little big to just pop in your mouth. I want to try this again as a side salad & not as an appetizer... I'll follow Caroline C. & chop the prosciutto instaed of wrapping. Read More
(24)
Rating: 5 stars
05/09/2006
As I was just making this for my lunch today I didn't bother at all with fancy presentation; I just sliced up the melon roughly diced the prosciutto and tossed them together with a light sprinkle of 'Lemon-Mint Vinegar.' It was so delicious! Thanks so much! Read More
(18)
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Rating: 5 stars
02/15/2007
This is a dish I was often served in my 3 years living in Italy and I have to say never did they use mint... but it was interesting. I tried some mint on one and decided to leave it out. Superb after that! Read More
(16)
Rating: 4 stars
05/18/2008
If I ever make these again I will use imported prosciutto. I didn't care for the taste of the Boar's Head. Great appetizer for an Italian themed dinner! Read More
(13)
Rating: 4 stars
08/13/2006
I made this with West Texas "Pecos" catelope instead of honeydew and it was sweet & juicy wrapped in a suprememly salty layer of the prosciutto. The color combo was also eye-catching with the sprig of mint topper. A very elegant beginning at my upscale picnic. Served with shrimp filled croissant sandwiches & wine. Read More
(10)