36 sprigs fresh mint
9 ounces thinly sliced prosciutto
1 honey dew melon (and a melon baller to remove the fruit)
1/4 cup lime juice
Prosciutto Wrapped Melon Balls are super-easy to make and equally delicious. The cherry on the top, they look amazing too.
Luckily since melon majorly contains water, it is safe to eat, say half the platter or more. It is a classic summer entrée. So you can (and should be) eating a lot of it and a little too often to beat the heat in a healthy way i.e. without consuming lots of sugar that usual summer drinks and appetizers have.
Prosciutto wrapped melon balls is a balanced recipe, meaning it has ideal amounts of proteins, vitamins, and other essentials to pacify the impact of fats, carbohydrates, and calories that the recipe has.
How to Make Prosciutto Wrapped Melon Balls
Cured ham and melon is presumably the most hyped Italian recipe ever. But at the same time, it's an exceptionally old blend with its root tied to the 2nd Century AD.
As indicated by La Cucina Italiana, the introduction of cured ham and melon can be followed back to the speculations of a specialist named Galeno, who lived in the 2nd Century AD. With a specific end goal to stay away from diseases, humans should ensure that their eating routine was splendidly adjusted between the four components i.e. warm, cold, dry, and juicy, said Galeno.
In the Medieval era, melon was viewed as an exceptionally risky fruit because of it being cold and luscious and so it had to be counteracted by something dry and warm. In Italy, the decision fell on cured ham, and the mix turned out to be popular to the point that it lived through decades.