It is peak melon season now in Utah. Luckily, we’ve been able to grab fresh melons at our local grocery store where the melons are sourced from Hurricane, UT. But there’s also a melon stand at the Downtown Farmer’s Market that we buy from as well. I’ve been eating a melon a day it seems like, but sometimes I want to enjoy more than just melon. Here in Utah we also have some of the best cured meats you could imagine: Creminelli. Between the local melon and local cured meats this is a wonderful salad / snack for ANY hot summer day.
I found it comical that people think this recipe is absolutely disgusting! But also strangely, the comments were made around Christmas when people were serving this for holiday parties. Of course it is going to be nasty in December. Melons aren’t in season. If you want to enjoy melons and prosciutto you need to do it during the summer when melons are in season. I’ve also tried many types of prosciutto and I have found none better than Creminelli’s prosciutto. Prosciutto can be bitter and overly salty, but Creminelli’s is sweet and delicious. You can find Creminelli’s at most Whole Foods, but a local store near you may also carry their meats. It is definitely worth hunting down their delicious prosciutto!
Go snag some sweet melon and prosciutto and enjoy while summer is still around.
Melon Wrapped in Prosciutto
- 1 ripe muskmelon, seeded and cut into wedges
- thin slices of prosciutto
- Remove the flesh from the rind of the muskmelon.
- Wrap each piece of muskmelon with a slice of the ham.
- Serve cold.
- Muskmelons come in many different varieties, most commonly cantaloupe and honeydew, but also Crenshaw, casaba, and different netted cultivars (Persian melon, and Santa Claus or Christmas melon).
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