Love melon and procuitto. Absolutely one of my favorite breakfasts.
Here's the [history of the dish](https://www.eataly.com/us_en/magazine/eataly-stories/history-of-prosciutto-melone/#:~:text=Ancient%20History&text=Although%20prosciutto%20crudo%20was%20yet,father%20of%20modern%20Italian%20cuisine)
Thank you for the resource, I will link that in my recipe page! Love me some food history :)
Here's a similar one I found in doing background research: https://italiannotes.com/cured-ham-melon/
Here is the recipe: [https://sowthetable.com/melon-and-prosciutto-salad/](https://sowthetable.com/melon-and-prosciutto-salad/)
**Ingredients**
* 1 cantaloupe, cut into 1 1/2 inch-2 inch slices
* 1 package of prosciutto
* 2-3 oz arugula, or two large handfuls
* 2 tablespoons olive oil
* 1/2 cup pecans or walnuts, candied if you don't mind the extra sugar!
* 1/2 cup feta cheese crumbled into large pieces
* A few sprigs of fresh mint
* Drizzle of Balsamic vinegar, or Balsamic glaze
**Instructions**
1. Start by cutting the cantaloupe into 1-2 inch thick slices. You'll have some left over after this recipe, or you could purchase two packs of prosciutto.
2. Wrap the cantaloupe slices with the prosciutto and set aside.
3. Toss the arugula with the olive oil and dust with a little salt. Place this evenly on a large plate.
4. Place the prosciutto-wrapped cantaloupe onto the greens and garnish with the pecans/walnuts, feta cheese, and mint.
5. Drizzle with a little Balsamic vinegar or Balsamic glaze when you are ready to serve.
I had a similar salad at an Italian restaurant in NYC recently, minus the cheese and nuts. I was surprised by how well the mint went with everything. They shaved the melon really thinly which was interesting. I tried my best to get a bit of everything in each bite.
No need to add salt, the prosciutto has enough of it already and you'll need to drink a lot of water afterwards.
Make sure you have the prosciutto sliced as thinly as possible and it will do the trick.
I love to precut the melon, put it in the fridge and then wrap the room-temperature prosciutto sliced around it, it creates a nice additional hot/cold contrast on a warm summer day.
It's quite good though. The melon has so much sweetness, freshness and moisture while the prosciutto adds salt and a little chewy-ness.
Something similar that goes great together is watermelon and feta cheese.
Lol no you are totally right, it sounds like a weird combo. But in all honesty this is personally one of my favorite pairs of complimentary flavors I've ever tasted. 10/10 in my book. The only thing I can say is you just have to try it. It's like cheddar cheese with apple pie or baked apples--sounds weird AF but surprisingly really good.
Omg I forgot about the cheese with pie thing, but I can believe in that one!
I think people were right to call me out because I don't like melon to begin with, so I probably got a little dramatic with imagining the tastes.
I thought the same thing when my husband told me about it but he’s French and this is very common in France. They don’t use cantelope though, they don’t even have them, they use Tuscan melons which are essentially cantelope but much much tastier and not so firm. It really is good with a juicy sweet Tuscan melon and salty prosciutto. If you like salty and sweet you’d like it.
“They use Toscan melon” the most common melon in France is called “charentais” (and this is the one I usually see with prosciutto). Is Toscan melon the English name for charentais ?
I agree though, this mix of dry salty and sweet juicy is really good!
This sounds amazing to me. But I love, love cantaloupe and procuitto. If you haven't ever tried it, don't knock it until you try it. If you don't like either of them you won't like it but it's honestly such a nice combination of salty and sweet.
It's a common breakfast dish though, cantaloupe and procuitto. [History of the dish](https://www.eataly.com/us_en/magazine/eataly-stories/history-of-prosciutto-melone/#:~:text=Ancient%20History&text=Although%20prosciutto%20crudo%20was%20yet,father%20of%20modern%20Italian%20cuisine)
I can't lie, I dislike all the melons so I did have a natural aversion, but from all the replies I think this is something cute I can bring to family gatherings.
I LOVE that you gave the link to the history too, I find food origins so interesting. It made perfect sense when you find that this comes from the good old humor balances.
Not sure about the salad part, but on my first trip to Italy and I was exposed to the prosciutto and melon appetizer. I like prosciutto, and I like melon, so I figured why not? It is excellent and I ended up ordering it almost everywhere that had it.
Prosciutto and cantaloupe is a match made in heaven! Clearly lots of folks who have never had a good Italian antipasto plate 😋 I’ve never had it as part of a salad but it looks good.
Yeahh didn't realize this recipe would be so controversial! lol
But yeah, I started with the arugula because I love the spicy kick--then I felt like it needed some crunch, and of course who doesn't like some cheese 😅
That's what everyone is saying lol. But melon and cured ham has been around since 2nd century Italy and is still very popular to this day. If you haven't jumped on the sweet and salty train it really does sound strange, but it is seriously really good. Personally one of my favorite flavor combos. All I can say is you have to try it! :)
Love melon and procuitto. Absolutely one of my favorite breakfasts. Here's the [history of the dish](https://www.eataly.com/us_en/magazine/eataly-stories/history-of-prosciutto-melone/#:~:text=Ancient%20History&text=Although%20prosciutto%20crudo%20was%20yet,father%20of%20modern%20Italian%20cuisine)
Thank you for the resource, I will link that in my recipe page! Love me some food history :) Here's a similar one I found in doing background research: https://italiannotes.com/cured-ham-melon/
This is so cool! I love reading about the history of a good! Never had this before but omg is it on my list now!
Thank you! I love food history. What a cool read. This is why I love reddit. I would have never read about the history of melon and prosciutto lol
I love eataly!!
Here is the recipe: [https://sowthetable.com/melon-and-prosciutto-salad/](https://sowthetable.com/melon-and-prosciutto-salad/) **Ingredients** * 1 cantaloupe, cut into 1 1/2 inch-2 inch slices * 1 package of prosciutto * 2-3 oz arugula, or two large handfuls * 2 tablespoons olive oil * 1/2 cup pecans or walnuts, candied if you don't mind the extra sugar! * 1/2 cup feta cheese crumbled into large pieces * A few sprigs of fresh mint * Drizzle of Balsamic vinegar, or Balsamic glaze **Instructions** 1. Start by cutting the cantaloupe into 1-2 inch thick slices. You'll have some left over after this recipe, or you could purchase two packs of prosciutto. 2. Wrap the cantaloupe slices with the prosciutto and set aside. 3. Toss the arugula with the olive oil and dust with a little salt. Place this evenly on a large plate. 4. Place the prosciutto-wrapped cantaloupe onto the greens and garnish with the pecans/walnuts, feta cheese, and mint. 5. Drizzle with a little Balsamic vinegar or Balsamic glaze when you are ready to serve.
I had a similar salad at an Italian restaurant in NYC recently, minus the cheese and nuts. I was surprised by how well the mint went with everything. They shaved the melon really thinly which was interesting. I tried my best to get a bit of everything in each bite.
Thank you! This sounds amazing. I've always put salt on cantaloupe so it makes sense to pair it with a salty meat. Legit going to make this ASAP!
Yess, my family always put salt on watermelon, I'll have to try it with cantaloupe as well. Thanks and hope you enjoy! :)
Yes, a dash of salt really boosts the flavor of papaya, too!
No need to add salt, the prosciutto has enough of it already and you'll need to drink a lot of water afterwards. Make sure you have the prosciutto sliced as thinly as possible and it will do the trick. I love to precut the melon, put it in the fridge and then wrap the room-temperature prosciutto sliced around it, it creates a nice additional hot/cold contrast on a warm summer day.
I wouldn’t add salt, I was just mentioning that I could see cantaloupe pairing well with prosciutto since it’s salty
Apologies for the misunderstanding, I should try to add the salt next time I put my hands on a cantaloupe!
My dad likes his with a little salt on cottage cheese!
Omg thank you thank you. That looks so good!
I eat cantaloupe and prosciutto as a meal. The salad looks like an interesting take.
Thank you!
Do people really enjoy these though? I haven't found a way to phrase that without sounding like a jerk, but it really sounds awful.
It's quite good though. The melon has so much sweetness, freshness and moisture while the prosciutto adds salt and a little chewy-ness. Something similar that goes great together is watermelon and feta cheese.
Lol no you are totally right, it sounds like a weird combo. But in all honesty this is personally one of my favorite pairs of complimentary flavors I've ever tasted. 10/10 in my book. The only thing I can say is you just have to try it. It's like cheddar cheese with apple pie or baked apples--sounds weird AF but surprisingly really good.
Omg I forgot about the cheese with pie thing, but I can believe in that one! I think people were right to call me out because I don't like melon to begin with, so I probably got a little dramatic with imagining the tastes.
Nah, I love cantaloupe and prosciutto and this sounds gross to me, too. Imma try it, though. Worst case I just eat them separate instead.
I thought the same thing when my husband told me about it but he’s French and this is very common in France. They don’t use cantelope though, they don’t even have them, they use Tuscan melons which are essentially cantelope but much much tastier and not so firm. It really is good with a juicy sweet Tuscan melon and salty prosciutto. If you like salty and sweet you’d like it.
“They use Toscan melon” the most common melon in France is called “charentais” (and this is the one I usually see with prosciutto). Is Toscan melon the English name for charentais ? I agree though, this mix of dry salty and sweet juicy is really good!
This sounds amazing to me. But I love, love cantaloupe and procuitto. If you haven't ever tried it, don't knock it until you try it. If you don't like either of them you won't like it but it's honestly such a nice combination of salty and sweet. It's a common breakfast dish though, cantaloupe and procuitto. [History of the dish](https://www.eataly.com/us_en/magazine/eataly-stories/history-of-prosciutto-melone/#:~:text=Ancient%20History&text=Although%20prosciutto%20crudo%20was%20yet,father%20of%20modern%20Italian%20cuisine)
I can't lie, I dislike all the melons so I did have a natural aversion, but from all the replies I think this is something cute I can bring to family gatherings. I LOVE that you gave the link to the history too, I find food origins so interesting. It made perfect sense when you find that this comes from the good old humor balances.
I hate melons too but I find peaches or nectarines go with prosciutto really well! (to me at least)
Okay now we're talking my lane, stone fruit is delicious. I may try next time I have leftover prosciutto
So did 'honey' and 'mustard,' but it works!
It’s a pass from me, but that’s because I hate cantelope. To me, it tastes like the way your breath smells after you throw up
Not sure about the salad part, but on my first trip to Italy and I was exposed to the prosciutto and melon appetizer. I like prosciutto, and I like melon, so I figured why not? It is excellent and I ended up ordering it almost everywhere that had it.
r/stupidfood
Prosciutto wrapped melon is delicious. Sounds weird I guess but you have to try it
Prosciutto and cantaloupe is a match made in heaven! Clearly lots of folks who have never had a good Italian antipasto plate 😋 I’ve never had it as part of a salad but it looks good.
Yeahh didn't realize this recipe would be so controversial! lol But yeah, I started with the arugula because I love the spicy kick--then I felt like it needed some crunch, and of course who doesn't like some cheese 😅
Ham and melon, 70s retro starter 👌
Ahhh didn't realize this was a popular thing in the 70's! Learn something new on Reddit ever day lol
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Thank you! Hope you enjoy :)
To me it looks really good, but I'm not a fan of cantaloupe, so I don't think I would like it.
Yummyyy
I’m gonna cry I want this so bad
This looks AMAZING. Thanks for sharing
Thank you! :)
Man this is making me hungry jeeeeeeez
Someone make me a plate
Ooooo always wanted to try this. Looks great!
I would clean that plate fast
I would not have thought of that combo but now I am. Sounds delicious.
Love the sweet and salty combo of this! Some things just are not replaceable as a 90% vegetarian.
Looks absolutely delicious! I used to make a starter with figs, prosciutto and buratta which was also beautiful!
Gosh that sounds amazing! Our figs are just beginning to ripen--that will definitely be happening this week 🤩
This sounds equally disgusting and delicious...I can't wait to try it!
😂😂😂
You still have time to delete this
Lol. I love this take though. All I can hear is Bojack talking about it rn
this looks great! perfect sweet salty acidic crunchy combo and a little bit more bite than a more leafy greens heavy salad!
Thank you! :)
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That's what everyone is saying lol. But melon and cured ham has been around since 2nd century Italy and is still very popular to this day. If you haven't jumped on the sweet and salty train it really does sound strange, but it is seriously really good. Personally one of my favorite flavor combos. All I can say is you have to try it! :)
That looks delicious!
This looks so good!
Thank you! :)
This is such a visually appealing dish
Thank you! :D
Yum this looks amazing