Prosciutto Melon Balls

    (27)
    50 min

    The successful marriage of sweet and salty are key in this recipe. Sweet melon balls are wrapped in a slice of salty prosciutto and secured with a sprig of mint. Perfect for tray passed hors d'oeuvres.


    29 people made this

    Ingredients
    Makes: 36 pieces

    • 4 tablespoons lime juice
    • 1 honeydew melon, flesh removed with a melon baller
    • 250g thinly sliced prosciutto
    • 36 sprigs fresh mint

    Method
    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. 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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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (23)

    by
    86

    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!!!  -  06 Jul 2010  (Review from Allrecipes US | Canada)

    by
    64

    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.  -  17 Jul 2004  (Review from Allrecipes US | Canada)

    by
    46

    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.  -  04 Jan 2006  (Review from Allrecipes US | Canada)

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