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Prosciutto Wrapped Melon Balls

RACHELSCHWARTZ

"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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Ingredients

25 m servings 121 cals
Original recipe yields 12 servings (36 appetizers)

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Directions

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Nutrition Facts


Per Serving: 121 calories; 6.9 g fat; 10.6 g carbohydrates; 5 g protein; 19 mg cholesterol; 431 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 27 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 s...

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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...

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.

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 s...

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...

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...

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 spri...

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 ...

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!

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 s...