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Prosciutto Wrapped Melon Balls

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Nutritional information

6.9 gram
10.6 gram
19 mg

Prosciutto Wrapped Melon Balls

  • Non Veg
  • 50 mins
  • Serves 12
  • Easy



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.

Health Benefits

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.

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How to Make 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.


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.

Paulo Ricci

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