Summer Melon with Fig and Prosciutto

Sara Remington

Looking for a new twist on your traditional summer salad? This Summer Melon with Fig and Prosciutto recipe blends sweet fruit with salty  prosciutto di Parma for a unique and tasty side dish . Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.

Yield: Makes 8 servings (serving size: about 2 cups)
Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 7g
  • Saturated fat: 3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 8g
  • Carbohydrate: 34g
  • Fiber: 4g
  • Cholesterol: 14mg
  • Iron: 1mg
  • Sodium: 461mg
  • Calcium: 127mg

Ingredients

  • 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
  • 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
  • 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
  • 3 ounces prosciutto di Parma, julienned
  • 1 bunch basil
  • 8 fresh dark-skinned figs, trimmed and quartered
  • 1/4 pound arugula
  • 1 tablespoon extra-virgin olive oil
  • 1 (4-ounce) block ricotta salata, shaved, for garnish
  • 1 tablespoon crushed red pepper, for garnish

Preparation

  1. 1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.
  2. *Note: If you can't find Sharlyn melon, use extra honeydew or cantaloupe.
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