*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!!
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.
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!
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.
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!
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!
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.
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