Prosciutto Wrapped Melon With Mint Recipe

Slice the melon

Rinse the melon, pat dry. Cut the melon in half and remove seeds. Slice each half into 6 to 8 wedges (for a total of 12–16 wedges depending on size). Remove rind from each wedge so you have clean melon pieces ready to wrap.

Portion prosciutto

Lay out prosciutto slices on a cutting board. If slices are large, cut each slice in half lengthwise so each melon wedge can be wrapped with a ½ slice for a delicate balance of meat to fruit.

Wrap melon

Take one melon wedge and wrap it with a single layer of prosciutto (or ½ slice if you cut them). Tuck a mint leaf between the melon and prosciutto so the mint is partially exposed for aroma. Repeat until all wedges are wrapped. Arrange wrapped wedges on a serving platter with the mint leaves visible.

Whisk dressing

In a small bowl, combine extra-virgin olive oil, lime juice, honey, and a pinch of flaky sea salt. Whisk until honey emulsifies into the oil and juice. Taste and adjust: add more honey if you prefer sweeter, or a touch more lime for brightness.

Dress the wedges

Drizzle the dressing sparingly over the arranged prosciutto-wrapped melon wedges — about half of the dressing to start. The goal is a light sheen, not soggy melon.

Season and garnish

Lightly scatter remaining fresh mint leaves on the platter (reserve some whole leaves for garnish). Finish with a light dusting of freshly cracked black pepper and a few flakes of sea salt over the top to enhance flavor contrast. If desired, serve any remaining dressing on the side.