Prosciutto and Melon

Author: Canadian Living

Farmer's markets teem with ripe, juicy melons, such as cantaloupe, honeydew and muskmelon. Their sweet flavours pair well with thin curls of prosciutto crudo, an uncooked air-cured ham that has been made in Italy since Roman times. Look for small chunks (usually plain or picante) at Italian butcher stalls and either slice it yourself or have them shave some for you.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1/2 large honeydew melons or muskmelon (or combination)
  • 6 oz thinly sliced prosciutto

Method

Remove skin and seeds from melon; slice into wedges. Wrap each wedge in prosciutto. (Or arrange melon on platter and scatter with proscuitto.)

Nutritional facts Per each of 8 servings: about

  • Sodium 285 mg
  • Protein 5 g
  • Calories 64.0
  • Total fat 2 g
  • Cholesterol 11 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 29.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Prosciutto and Melon

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