Minted Prosciutto and Melon

Prep: 10 minutes; other: 30 minutes

A quick soak in sweet wine, honey, and mint is all the melon needs--any longer and it begins to water out and dilute the flavors.

Yield: 6 servings (serving size: 4 pieces cantaloupe and 4 teaspoons marinade)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 1.8g
  • Saturated fat: 0.6g
  • Protein: 5.3g
  • Carbohydrate: 14.8g
  • Fiber: 0.1g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 276mg
  • Calcium: 16mg


  • 1/2 cup sweet Italian sparkling white wine (such as spumante) or sparkling white grape juice
  • 1 tablespoon minced fresh mint
  • 1 tablespoon honey
  • 24 (1 1/2-inch) cubes ripe cantaloupe
  • 6 very thin slices prosciutto (about 3 ounces), cut lengthwise into 4 strips


  1. 1. Combine first 4 ingredients in a large bowl, tossing gently to coat. Cover and chill 30 minutes.
  2. 2. Remove cantaloupe, reserving marinade. Wrap cantaloupe pieces with prosciutto; secure each with a wooden pick. Serve with marinade for dipping.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Minted Prosciutto and Melon Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy