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Cantaloupe and Prosciutto with Mint
The Italian classic — sweet, fragrant melon with salty prosciutto — is one of the simplest and most perfect flavor combinations in all of food. A scatter of fresh mint leaves and a drizzle of good olive oil are all it needs. It's not really a recipe so much as an instruction to buy the best melon and the best prosciutto you can find.
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Ingredients
- medium ripe cantaloupe, halved, seeded, cut into wedges or cubesAny ripe muskmelon works
- oz prosciutto di Parma, thinly slicedSerrano ham or thinly sliced country ham
- cup fresh mint leaves, tornBasil is a beautiful alternative
- tbsp extra-virgin olive oil, best quality
- tsp flaky sea salt
- tsp black pepper, freshly cracked
- tsp lime juice (optional)
Method
- Arrange cantaloupe wedges or cubes on a large serving platter.About 5 min
- Drape prosciutto loosely over and between the melon pieces. Scatter mint leaves over the top.About 3 min
- Drizzle with olive oil and a squeeze of lime if using. Season with flaky salt and freshly cracked black pepper. Serve immediately.About 2 min
Tips
- This dish is entirely dependent on ripe cantaloupe — smell the stem end; it should be intensely fragrant.
- Serve immediately after assembling; the melon releases juice that can make the plate watery if it sits.
- A balsamic drizzle or glaze is a classic Italian addition if you'd like more acidity.
Ring the changes
- Add torn burrata cheese between the melon and prosciutto for extra richness.
- Replace mint with fresh basil and add a handful of arugula for a more substantial salad.
Keeping it
Best eaten immediately. Cut cantaloupe keeps refrigerated for up to 2 days; assemble the dish just before serving.
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More from the same crop
Sweet cantaloupe, cool cucumber, and salty feta with a lime-honey dressing is a salad built entirely on contrast — and that contrast is what makes it so good. It comes together in ten minutes and is the perfect side for grilled meats, fish tacos, or a backyard barbecue. It's also one of those salads that tastes better after resting for twenty minutes.
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Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.