** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the ends off the melon and stand it on end.
Remove the rind in several wide strips by running a knife, between the rind and flesh, in smooth strokes.
2. Halve the melon lengthwise and, using a spoon, scoop out and discard the seeds.
3. Cut each half lengthwise into 3/4-inch wide wedges; cut the wedges crosswise into 1-inch pieces.
4. Cut the prosciutto into 1-inch-wide strips about 2 to 3 inches long.
5. Wrap each melon piece with a prosciutto strip and spear with the end of a skewer.
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Dietary Notes:
This recipe is low-cholesterol with 18.75mg per serving
This recipe is high in Vitamin C with 820% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beef allergies.
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