Minted Melon Salad with Pancetta

Make-ahead up to 24 hours. Total prep time 30 minutes. From Southern Living, the half-hour hostess.

Yield: 10 servings
Community Recipe from


  • 3 ounce(s) pancetta or prosciutto thinly sliced
  • 3 tablespoon(s) sugar
  • 1 tablespoon(s) ginger crystallized finely chopped
  • 1/8 teaspoon(s) pepper red ground
  • 2 sprig(s) mint fresh
  • 8 cup(s) canteloupe cubed
  • 1 cup(s) blueberries fresh
  • 2 tablespoon(s) mint fresh, choppedd


  1. 1. Cook pancetta in nonstick skillet over medium high heat 4-6 min or until crisp.
  2. Remove from heat and crumble.
  3. 2. Combine sugar and next 3 ingredients w 1/3 c water in small sauce pan. Boil over medium high heat 3 minutes or until slightly syrupy. Cool, strain, chill.
  4. 3. Combine fruit in bowl. Drizzle with chilled syrup, toss gently. Add 2 tbs. chopped mint. Chill up to 24 hours. Sprinkle with pancetta just before serving.
April 2012

This recipe is a personal recipe added by pdansby and has not been tested or endorsed by MyRecipes.

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