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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
- by: Hot Chilli
- 20 years ago
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!
-
- by: Hot Chilli
- 20 years ago
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!
-
- by: Lou
- 19 years ago
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.
-
- by: Lou
- 19 years ago
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.
-
- by: IMVINTAGE
- 18 years ago
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.
-
- by: IMVINTAGE
- 18 years ago
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.
-
- by: JSTAHMER
- 18 years ago
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.
-
- by: JSTAHMER
- 18 years ago
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.
-
- by: Tina Robertson Anderson
- 15 years ago
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.
-
- by: Tina Robertson Anderson
- 15 years ago
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.
-
- by: Goshgollymissmolly
- 14 years ago
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!!!
-
- by: Goshgollymissmolly
- 14 years ago
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!!!
-
- by: Mallmagician
- 13 years ago
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.
-
- by: Mallmagician
- 13 years ago
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.
-
- by: Flornj
- 12 years ago
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.
-
- by: Flornj
- 12 years ago
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.
-
- by: Tvon5432
- 12 years ago
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.
-
- by: Tvon5432
- 12 years ago
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.
Leave feedback about this