Prosciutto Wrapped Melon Balls

1. Remove the fruit from honeydew melon with a melon baller. You will end up having beautiful, pink, and juicy balls of the fruit.
2. Put the melon balls in a bowl or any sort of container and shower with lime juice.
3. Wrap all the balls with a layer of prosciutto and garnish with sprigs of mint.
4. Place and organize nicely on a serving tray.
5. Refrigerate until the time it is to be served.
6. Serve as it is or add onto the skewers to make the dish look nicer.

Trivia

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 2^nd 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 2^nd 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.