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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.
Ingredients
- ¼ cup lime juice
- 1 honeydew melon, fruit removed with a melon baller
- 9 ounces thinly sliced prosciutto
- 36 sprigs fresh mint
Directions
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 121 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 14% |
| Cholesterol19mg | 6% |
| Sodium431mg | 19% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber1g | 3% |
| Total Sugars9g | |
| Protein5g | |
| Vitamin C27mg | 133% |
| Calcium25mg | 2% |
| Iron1mg | 4% |
| Potassium265mg | 6% |
*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.
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source by allrecipe
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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.
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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.
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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!
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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!
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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.
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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.
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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!
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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!
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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.
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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.
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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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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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I didn’t have a melon baller so I attempted this with a spoon and it didn’t work out quite right. It was easy enough to wrap it with prosciutto and stick a toothpick through it. The taste was great, two completely different tastes: spicy and sour so it was great.
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I didn’t have a melon baller so I attempted this with a spoon and it didn’t work out quite right. It was easy enough to wrap it with prosciutto and stick a toothpick through it. The taste was great, two completely different tastes: spicy and sour so it was great.
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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!
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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!
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I have made these several times and have never been disappointed. Plus, they are different enough to impress others with their appearance and contrast in flavors. Highly recommended.
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I have made these several times and have never been disappointed. Plus, they are different enough to impress others with their appearance and contrast in flavors. Highly recommended.
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Lovely sweet and salty flavor, Colors look lovely together and was unique on the appetizer tray. Thank you!
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Lovely sweet and salty flavor, Colors look lovely together and was unique on the appetizer tray. Thank you!
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I had this at a gathering and just HAD to look up the recipe. I actually had it with cantelope. WONDERFUL! I will be making this as an appetizer when I have guests over. YUUUMMM!
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I had this at a gathering and just HAD to look up the recipe. I actually had it with cantelope. WONDERFUL! I will be making this as an appetizer when I have guests over. YUUUMMM!
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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!
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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!
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A bumped-up version of a classic breakfast recipe I’ve had in Germany a few times. Pretty good. It’s been well-recieved the couple times I’ve made it.
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A bumped-up version of a classic breakfast recipe I’ve had in Germany a few times. Pretty good. It’s been well-recieved the couple times I’ve made it.
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I don’t like it with honeydew melon. Tried it with the cantaloupe like others suggested. So yummy. Guests gobbled them up. You can really play with the presentation. I do a melon ball with a prosciutto bundle on a tooth pick or just sliced in cubed and wrapped in the prosciutto. Minus the honeydew i would give this recipe 5 stars.
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I don’t like it with honeydew melon. Tried it with the cantaloupe like others suggested. So yummy. Guests gobbled them up. You can really play with the presentation. I do a melon ball with a prosciutto bundle on a tooth pick or just sliced in cubed and wrapped in the prosciutto. Minus the honeydew i would give this recipe 5 stars.
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One of my personal favorites. I use cantaloupe and drizzle with a balsamic reduction. It is always a hit.
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One of my personal favorites. I use cantaloupe and drizzle with a balsamic reduction. It is always a hit.
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I love these but you need GOOD prosciutto! If it is too salty it ruins the dish.
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I love these but you need GOOD prosciutto! If it is too salty it ruins the dish.
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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 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!!!
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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 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!!!
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With Prosciutto Ham being so expensive here in Thailand where I live, I didn’t want any to go to waste. So rather than wrap each melon ball individually, and maybe not get to use the little bits of ham leftover, I used Bamboo skewers to make Prosciutto e Melone Kebabs! I uploaded my picture. I think it looks great, for a first attempt.
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With Prosciutto Ham being so expensive here in Thailand where I live, I didn’t want any to go to waste. So rather than wrap each melon ball individually, and maybe not get to use the little bits of ham leftover, I used Bamboo skewers to make Prosciutto e Melone Kebabs! I uploaded my picture. I think it looks great, for a first attempt.
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I have enjoyed prosciutto melon balls many times, but this is the first time with fresh mint. Delicious.
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I have enjoyed prosciutto melon balls many times, but this is the first time with fresh mint. Delicious.
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I love this recipe. It’s easy and feels gourmet. I don’t even use a melon baller. I just cut out pieces of melon, sprinkle with lime juice, wrap with prosciutto and then put a small mint leaf under and secure with a toothpick. I may try to slice the melon thin and make it a roll one time.
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I love this recipe. It’s easy and feels gourmet. I don’t even use a melon baller. I just cut out pieces of melon, sprinkle with lime juice, wrap with prosciutto and then put a small mint leaf under and secure with a toothpick. I may try to slice the melon thin and make it a roll one time.
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I just recently had these at a very fancy wedding. They served them for cocktail hour. My daughter’s birthday party is coming up and these are on my list for the appetizers. Only change is the ones I tried were tarts. The little mini pastry tarts, that you can buy frozen at the grocery store, with a slice of imported prosciutto and a melon ball on top! They were absolutely divine and refreshing! The flavor contrasts were juicy, salty and with a bit of a crunch from the tart! 5 stars in book! I suggest only using imported prosciutto and not to put too much on them. You want it to equal flavors with the melon and not over power it.
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I just recently had these at a very fancy wedding. They served them for cocktail hour. My daughter’s birthday party is coming up and these are on my list for the appetizers. Only change is the ones I tried were tarts. The little mini pastry tarts, that you can buy frozen at the grocery store, with a slice of imported prosciutto and a melon ball on top! They were absolutely divine and refreshing! The flavor contrasts were juicy, salty and with a bit of a crunch from the tart! 5 stars in book! I suggest only using imported prosciutto and not to put too much on them. You want it to equal flavors with the melon and not over power it.
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Paid a small fortune for prosciutto, but it was so delicious that it justified the expense. Made this as a starter for a 70th birthday celebration for my husband, and everyone loved it!
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Was excited to try this, but the taste didn’t suit my family.
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Was excited to try this, but the taste didn’t suit my family.
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