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Melon and Prosciutto
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Rating: 3.8/5 (4 votes cast)

Meal Type: Appetizer
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 735
% Daily Value**
Total Fat 4g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 19mg
Sodium 969mg
Total Carbohydrate 155g
Dietary Fiber 20g
Sugars 128g
Protein 40g
Vitamin A  0%Vitamin C  820%
Calcium  25%Iron  44%
Potassium  121%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Melon and Prosciutto

Collection: Valentine's Day
Date Added: July 31, 2017
A very easy dish that creates a great contrast in flavors.


1 Ripe Cantaloupe or honeydew melon
3/4 lb Prosciutto very thinly sliced
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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.

Comments on Melon and Prosciutto Recipe:

Jose E. - January 24, 2011
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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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