Prosciutto with Melon

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Another beautiful presentation can be made for a warm summer evening on short notice. This recipe can even travel in a picnic basket to the beach or in the car to a friend’s house without the usual worry of spilling. It can be made ahead of time and it is quick and easy to prepare.

Please note that you can use a combination of melon, mango and/or papaya if you like. For variety, you can also wrap blanched asparagus with the prosciutto slices.

Ingredients:

• ½ lb. very thinly sliced prosciutto
• 1 melon or 2 papayas or 2 mangoes

Preparation:

Cut each prosciutto slice lengthwise into three strips.

For the melon, cut it in half lengthwise and scoop out the seeds without bruising the flesh. Cut the melon into quarters, then again into eight pieces and then again so that you wind up with sixteen slices. Remove the melon skin from each melon wedge with a knife. Wrap the prosciutto around the melon and arrange on a serving platter.

If you use mangoes, cut each fruit lengthwise into two pieces, cutting around the center seed. Peel each half with a pairing knife, and cut the mango half into equal size slices, yielding approximately 20 slices in total for wrapping with the prosciutto.

For papaya, peel the fruit, cut in half, scoop out the seeds, cut the papaya into 16 slices and wrap each slice with prosciutto.