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Three cantaloupe prosciutto balls and folded slices of prosciutto are skewered.

No-Cook Cantaloupe Prosciutto Recipe

Author: Jessica Haggard
Cantaloupe prosciutto is a classic appetizer that brings together sweet, juicy melon and delicate slices of savory prosciutto. It’s a light and refreshing bite that feels elegant but couldn’t be easier to make. With just two ingredients and no cooking needed, it’s a simple dish that works beautifully for warm-weather gatherings.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 24 skewers
Calories 10 kcal

Ingredients
 
 

  • 1 medium cantaloupe ripe
  • 12 pieces prosciutto thinly sliced

Instructions
 

  • Cut your cantaloupe in half and scoop out the seeds. Then use a melon baller to make nice round melon balls.
  • Grab your slices of prosciutto and cut them in half to make 24 smaller pieces. Gently fold each one back and forth into a little ribbon or bow shape.
  • Slide one cantaloupe ball onto the bottom of each skewer. Add a folded piece of prosciutto next, then top it off with another ball. Press everything snug so the prosciutto fans out nicely between the two melon balls.
  • Once everything is assembled, cover and refrigerate the skewers for at least 30 minutes.

Notes

  • Prosciutto is delicate, so try not to fuss with it too much. Use clean hands or tongs to move the slices so they don’t tear or dry out.
  • Paper-thin slices of prosciutto are key. They practically melt in your mouth and let the melon’s sweetness shine. Thicker cuts can overpower the flavor.
  • A few leaves of basil or mint can brighten up the whole dish and add a cool, refreshing note.
  • For a polished look, use evenly sized melon balls and fold the prosciutto into little accordion-style ribbons. You can lay the skewers flat on a tray or stick them upright in a halved cantaloupe for a fun display.
  • Add small mozzarella balls or burrata for some creamy contrast. Or toss in fruits like figs, peaches, or strawberries to make the platter more colorful and flavorful.
  • These taste best when they’re chilled, not frozen. Cold keeps the texture fresh and the flavors bright without muting anything.
Serve: It pairs well with other sides like arugula salad, deviled eggs, tomato bruschetta, or a crusty baguette with olive oil. For drinks, try strawberry lemonade, a tropical smoothie, sangria, or a chilled glass of Pinot Grigio or Prosecco.
Store: It's best served fresh, but leftovers can be stored in the fridge for up to one day. For the best texture, keep the melon and prosciutto separate. Avoid freezing, as it affects both taste and texture. Before serving, let everything sit at room temperature for a few minutes to bring out the best flavor.

Nutrition

Serving: 1skewerCalories: 10kcalCarbohydrates: 2gProtein: 0.3gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 0.3mgSodium: 10mgPotassium: 37mgFiber: 0.2gSugar: 2gVitamin A: 778IUVitamin C: 3mgCalcium: 2mgIron: 0.1mg
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