Appetizers/ Gluten Free Recipes/ Snacks

Sweet Melon with Prosciutto di Parma

Sweet Melon with Prosciutto di Parma by

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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.


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

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. 

Plus, it makes a beautiful and elegant presentation of pale-orange, pinkish-purple spring-like colors.

Sweet Melon with Prosciutto di Parma

Cantaloupe is in full season!  And it’s 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 enjoy serving sweet melon with prosciutto di Parma at gatherings because of the ease of preparation and it looks beautiful on the buffet table.  

Best of all, no cooking nor baking is required! 

Just make a large platter, serve it chilled and let everyone help themselves.

Simple, easy to make, and TOTALLY DELICIOUS!! … it’s a win-win for everyone!




*Our full recipe card below! 

What You Need For Sweet Melon with Prosciutto di Parma:

  • 2  fresh Cantaloupes – ripe

  • 1/4 pound Prosciutto di Parma – thinly sliced



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 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


  • Before getting started,  it’s always 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 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. 

  • With only 2 ingredients required, makes this dish perfect for entertaining! 




Can We Use Honeydew Melon Instead of the Cantalope Melon? 

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 sliced.



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Sweet Melon with Prosciutto di Parma by



Yield: 12 to 16

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 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.

Prep Time 12 minutes
Total Time 12 minutes


  • 2 fresh Cantaloupes - ripe
  • 1/4 pound, thinly sliced 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

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!

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This post was originally posted in April 2014, and reposted today. 

Happy Healthy Life!   ๐Ÿ™‚ 

Thanks for stopping by!  

 xo Anna and Liz

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  • Reply
    [email protected] is How I Cook
    July 22, 2020 at 11:26 pm

    Years ago I was served this at some afncy party. I had no idea what it was. Took one bite and there’s been no looking back since!

    • Reply
      2 Sisters Recipes
      July 23, 2020 at 8:20 am

      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.

  • 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 ๐Ÿ™‚

  • 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
      by Anna and Liz
      July 31, 2020 at 1:52 pm

      Thank you Joanne!

  • 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
    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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