Sweet Melon with Prosciutto di Parma

Sweet Melon with Prosciutto di Parma by

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Sweet Melon with Prosciutto di Parma.  Juicy cantaloupe melon slices with a layer of prosciutto di Parma on top is truly sweet and delicious.  A refreshing appetizer you can make in minutes and serve at anytime.  It’s so pretty and festive, we love to serve melon with prosciutto as an appetizer all year long.



When you combine the sweetness of cantaloupe melon with some saltiness of an Italian cured meat, such as prosciutto, it gives this dish its sensational flavors, as well as its beautiful elegance of pale-orange, pink-purple spring-like colors.

Cantaloupe is always refreshing no matter how you serve it.  It’s low calorie and loaded with vitamins and minerals, and when you make it into an appetizer such as this one,  it is a healthy way to start any meal.

We love this serving sweet melon with prosciutto di Parma at gatherings, because the ease of preparation and with only 2 ingredients required makes it perfect for entertaining!  Just serve it chilled and let everyone help themselves.

*You can follow along below or check out our full recipe card below! 

Sweet Melon with Prosciutto di Parma

  • 2  fresh Cantaloupes – ripe

  • 1/4 pound Prosciutto di Parma

Cut cantaloupes into halves. Scoop out and discard seeds.
Then cut into slices,  gently remove skins from each slice.
Transfer melon slices to a large serving platter.

Lay one or two slices of prosciutto on top of each slice.
Serve immediately, or set platter aside in a cool place, up to 20 minutes before serving.
Cover with clear wrap and refrigerate up to 1 hour before serving.



Serves 12 to 16

Sweet Melon with Prosciutto di Parma
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 12 to 16
Juicy cantaloupe melon slices with a layer of prosciutto di Parma on top is truly sweet and delicious. A refreshing appetizer you can make in minutes and serve at anytime. It's so pretty and festive, we love to serve melon with prosciutto as an appetizer all year long.
  • 2 fresh Cantaloupes - ripe
  • ¼ pound Prosciutto di Parma
  1. Cut cantaloupes into halves. Scoop out and discard seeds.
  2. Then cut into slices, gently remove skins from each slice.
  3. Transfer melon slices to a large serving platter.
  4. Lay one or two slices of prosciutto on top of each slice.
  5. Serve immediately, or set platter aside in a cool place, up to 20 minutes before serving.
  6. Cover with clear wrap and refrigerate up to 1 hour before serving.
  7. Yields: many servings


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  • Reply
    July 12, 2015 at 6:00 pm

    Now that's one way to beat the heat. Right now, I am relying mainly on cool drinks. I just juice fresh fruit- never thought of having melon with any type of meat- expect perhaps fish. That would have been with the fish grilled too. This is an interesting summer snack idea.

  • Reply
    July 6, 2015 at 3:46 am

    Hi Gemmagirl! So glad you grew up on this too! It's the best combo ever!
    Thanks for leaving a sweet comment! Ciao 🙂

  • Reply
    July 5, 2015 at 10:59 pm

    Grew up on this. Sunday lunches and Italian wedding musts. Thanks for reminding me of this refreshing and Italian staple.

  • Reply
    April 16, 2015 at 6:27 pm

    Thank you for stopping by!

  • Reply
    Healthy nutrition
    April 15, 2015 at 9:01 pm

    Nice snack

  • Reply
    April 16, 2014 at 12:02 pm

    The sweet and salty here sounds awesome! I could see this being quite teh addictive appetizer!

  • Reply
    Barbara Bakes
    April 16, 2014 at 2:11 am

    Some times the easiest recipe are the best. I really need to try this.

  • Reply
    April 15, 2014 at 10:23 pm

    This is a classic easy appetizer that is fabulous. Thanks for the reminder and sharing it with us.


  • Reply
    SavoringTime in the Kitchen
    April 15, 2014 at 6:03 pm

    This is a favorite! I can't wait until the really good farmers' market melons are available in the summer to make this.

  • Reply
    September 13, 2012 at 2:25 am

    I would have NEVER thought to do something like this.

  • Reply
    April 23, 2012 at 2:37 pm

    I found your blog from Tricia's post this morning. This is fascinating to me! I never would have thought to combine these two things. I need to try it, just to taste it. Thanks for the idea! Have a blessed day.

    • Reply
      April 26, 2012 at 4:08 am

      Thanks Mary! I hope you enjoy our recipes!

  • Reply
    Emily Malloy
    April 19, 2012 at 4:03 pm

    I love this. Absolutely to die for!

  • Reply
    Tricia @ saving room for dessert
    April 19, 2012 at 2:08 pm

    I would have never thought of this combination! I just made a melon dessert with raspberry sauce to post soon. So happy summer fruits and vegetables are almost here. These are beautiful!

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