Sweet Melon with Prosciutto di Parma

Sweet Melon with Prosciutto di Parma serves as a refreshing appetizer or snack during these warm days of summer.  Juicy slices of ripe cantaloupe with a layer of prosciutto di Parma on top will create the savory combo of sweet and salty.  This simple 2-ingredient dish will wow everyone you serve it to.

Sweet Melon with Prosciutto…

If you travel to Italy, you will commonly see on most trattoria menus “prosciutto e melone” which is prosciutto with cantaloupe. It is commonly served during warm weather.

When you combine the sweetness of cantaloupe melon with the saltiness of an Italian cured meat, such as prosciutto, it gives this dish its sensational flavors. 

Plus, it is a beautiful and elegant presentation with its pale-orange, pinkish-purple spring-like colors.

Sweet Melon with Prosciutto di Parma by2sistersrecipes.com

Reasons to LOVE this Sweet Melon with Prosciutto recipe…

  • It’s low-calorie and loaded with vitamins and minerals.
  • Plus, when you make it into an appetizer such as this one,  it is a healthy way to start any meal.
  • Best of all, the ease of preparation and it looks beautiful on your buffet table.  
  • Best of all, no cooking nor baking is required! 

Just make a large platter, place it on your table and let everyone help themselves.

Best served chilled!


(*Full recipe card below!) 

How To Make Sweet Melon with Prosciutto di Parma?

For this simple recipe, you will only need these 2 ingredients:

  • 2  fresh Cantaloupes – ripe (must be chilled ahead of time)
  • 1/4 pound Prosciutto di Parma – thinly sliced

Directions for Melon with Prosciutto:

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


3.  Lay one or two slices of prosciutto on top of each slice.
4.  Serve immediately, or set the platter aside in a cool place, up to 10 minutes before serving.  Or, cover with clear wrap and refrigerate up to 1 hour before serving.   Serves 12 to 15

Sweet Melon with Prosciutto di Parma by 2sistersrecipes.com


  • Before getting started,  it’s best to chill your ripe melons at least one hour or more before slicing.  You want the melons to be “super-cold” before wrapping or layering the prosciutto over each slice.
  • The prosciutto di Parma should be freshly sliced and well chilled.  
  • You can either wrap every slice of cantaloupe or lay the slices (and even overlap) of prosciutto over the center of each slice. 
  • This dish is best served the day it’s prepared.  And it’s best to serve within the hour you prepare it.  Just cover with clear wrap and keep it chilled until ready to serve. 

 Questions and Answers...

1. Can we leave the skins on?

Yes, you may. It’s best to serve it with a fork and knife at the table.

2. Can We Use Honeydew Melon in Place of Cantalope? 

Yes, indeed!  Honeydew melon, also known as the “green melon” would also work very well, as long as the honeydew is ripe (but not too ripe) and chilled before slicing and serving.

3. How Long will the Melon and Prosciutto Stay Fresh? It is best to serve it the day it is prepared. If any leftovers, the prosciutto can be removed and stored in a sealed container and chilled for up to 2 days. The wedges of melon can be stored in a container and kept chilled, for up to 3 days.

Cantaloupe is in full season!  And it’s always refreshing no matter how you serve it. 

This recipe is couldn’t be any easier. It is simple, elegant, and TOTALLY DELICIOUS!! … it’s a win-win for everyone!


… Thanks for Pinning!

Sweet Melon with Prosciutto di Parma by 2sistersrecipes.com



Yield: 12 to 16 servings

Sweet Melon with Prosciutto di Parma

Sweet Melon with Prosciutto di Parma

Juicy cantaloupe melon slices with a layer of prosciutto di Parma on top are truly sweet and delicious. A refreshing appetizer you can make in minutes and serve at any time is pretty and festive. It's perfect!

Prep Time 12 minutes
Total Time 12 minutes


  • 2 medium-size Cantaloupes - chilled before slicing, then slice into wedges
  • 1/4 pound, thinly sliced Prosciutto di Parma


  1. Cut cantaloupes into halves. Then scoop out and discard the seeds.
  2. Next, cut into wedges, and 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. Here is where you can overlap the prosciutto on top.
  5. Serve immediately, or set platter aside in a cool place, up to 10 minutes before serving.
  6. OR, cover with clear wrap and refrigerate up to 30 minutes before serving.
  7. Yields: many servings


It is important the melons are chilled before slicing and serving. This will ensure to keep the prosciutto freshly chilled while sitting on each wedge, keeping them from discoloring.

Nutrition Information:


12 to 16 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 39hoTotal Fat: .6gCarbohydrates: 6.6gFiber: .7gSugar: 6.2gProtein: 2.4g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

Hello friends, if you make our simple melon and prosciutto dish, let us know and leave a comment below!  We’d love to hear from you!

Let’s be friends!  Subscribe to 2 Sisters Recipes and never miss a recipe! Get our recipes “Free” every time we post a new recipe, plus reminders of great older ones too!

For more delicious ideas, follow us on Instagram, Pinterest, Facebook, and Twitter!

This post was originally posted in April 2014. All content, recipe, and photos are original.

Happy Healthy Life!   🙂 

Thanks for stopping by!  

 xo anna and liz

anna and liz selfie

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

Sign Up For Our Email List

Something delicious for your inbox! Subscribe and join our email list and get all our recipes FREE!

Leave a Reply

Your email address will not be published. Required fields are marked *


    1. Yes, it was primarily served at weddings and events. But today, we enjoy it anytime during the warm season . Perfect for brunch, lunch or even a soiree dinner party.

  1. 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.

  2. 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.