These prosciutto and melon skewers bring restaurant-quality flavor to your table with just a few simple ingredients. I love how the salty Italian ham wraps perfectly around sweet cantaloupe, creating little bites that disappear in minutes at any party or gathering.
SERVES: 4 | PREP: 15 MIN | COOK: 0 MIN | TOTAL: 15 MIN
Ingredients for Prosciutto and Melon Skewers
Main Components
| Ingredient | Amount | Notes |
|---|---|---|
| Cantaloupe | 1 medium (about 3 lbs) | Ripe but firm |
| Prosciutto | 8 oz (about 16 thin slices) | Italian or domestic |
| Fresh basil leaves | 24 small leaves | Optional but recommended |
| Balsamic glaze | 2 tablespoons | For drizzling |
| Extra virgin olive oil | 1 tablespoon | High quality |
| Fresh black pepper | ¼ teaspoon | Freshly ground |
| Flaky sea salt | Pinch | For finishing |
Step-by-Step Instructions
Phase 1: Melon Preparation (5 minutes)
Step 1: Cut your cantaloupe in half lengthwise using a sharp chef’s knife. Scoop out all the seeds and stringy bits with a large spoon until the cavity is completely clean.
Step 2: Place each cantaloupe half cut-side down on your cutting board for stability. Slice off the rind by following the curve of the melon with your knife, removing about ¼ inch of the outer layer. You want to remove all the tough green-white part while keeping as much orange flesh as possible.
Step 3: Cut the peeled melon into 1-inch thick slices, then cut those slices into 1-inch cubes. You’re aiming for uniform pieces so each prosciutto and melon skewer looks professional and cooks evenly if you choose to grill them later.
Step 4: Pat the melon cubes dry with paper towels. This step prevents the prosciutto from slipping off and helps it stick better to the fruit. You’ll thank yourself for this when you’re assembling.
Phase 2: Prosciutto Preparation (3 minutes)
Step 5: Lay out your prosciutto slices on a clean cutting board. If they’re stuck together, gently separate them one at a time. The meat is delicate and tears easily, so take your time here.
Step 6: Cut each prosciutto slice in half lengthwise. You want strips that are about 1 to 1.5 inches wide. This width wraps perfectly around your melon cubes without overwhelming the sweet flavor.
Step 7: If your prosciutto feels too thick or isn’t wrapping smoothly, you can gently stretch each piece by pulling it slightly. Quality prosciutto should be paper-thin and almost translucent when held up to the light.
Phase 3: Assembly (5 minutes)
Step 8: Take one melon cube and wrap it with one strip of prosciutto. Start at one edge and wrap the meat around the cube at a slight angle, covering about two-thirds of the melon. The fruit should still peek through at the top and bottom.
Step 9: Thread the wrapped melon onto a 6-inch bamboo skewer or cocktail pick, piercing through the prosciutto to secure it. Push it about halfway up the skewer so you have room for a second piece.
Step 10: If using basil, place a small leaf against the melon before wrapping with prosciutto. The herb adds a pop of color and aromatic quality that makes these prosciutto and melon skewers extra special.
Step 11: Add a second wrapped melon cube to the same skewer, leaving about ½ inch of space between the two pieces. This spacing prevents crowding and makes them easier to eat.
Step 12: Repeat this process until you’ve made 16 skewers total (4 per person). Arrange them on a serving platter as you go, standing them upright if possible for dramatic presentation.
Phase 4: Final Touches (2 minutes)
Step 13: Drizzle the assembled skewers lightly with extra virgin olive oil using a spoon or squeeze bottle. Use just enough to add shine without making them greasy.
Step 14: Add a light drizzle of balsamic glaze over the tops of your prosciutto and melon skewers. The sweet-tangy glaze creates beautiful contrast against the salty meat. Don’t overdo it—a little goes a long way.
Step 15: Finish with a few grinds of fresh black pepper and a tiny pinch of flaky sea salt. The salt might seem unnecessary with prosciutto, but it really makes the melon’s sweetness pop.
Step 16: Serve immediately or refrigerate for up to 2 hours before serving. These taste best at cool room temperature rather than ice-cold, so remove them from the fridge about 10 minutes before your guests arrive.
Chef’s Notes
Melon Selection: I always tap the cantaloupe and listen for a hollow sound, which indicates ripeness. The stem end should smell sweet and slightly musky. A perfectly ripe melon makes all the difference in your prosciutto and melon skewers.
Prosciutto Quality: Spring for imported Prosciutto di Parma if your budget allows. The flavor is noticeably more complex and the texture melts on your tongue. Domestic versions work fine, but Italian prosciutto elevates the dish.
Make-Ahead Strategy: You can prep the melon cubes and cut the prosciutto up to 4 hours ahead, but don’t assemble until 1-2 hours before serving. Pre-assembled skewers can get soggy.
Grilling Option: Thread the wrapped melon onto metal skewers and grill for 30-45 seconds per side over high heat. The prosciutto crisps up while the melon gets slightly caramelized—absolutely incredible for summer cookouts.
Nutrition Information (Per Serving)
- Calories: 185
- Protein: 12g
- Carbohydrates: 16g
- Fat: 8g
- Fiber: 2g
- Sugar: 14g
- Sodium: 680mg
Creative Variations
Honeydew & Mint Version: Swap cantaloupe for honeydew melon and use fresh mint instead of basil. Add a squeeze of lime juice before serving for a more refreshing profile that works beautifully at summer parties.
Fig and Prosciutto Skewers: Replace melon with fresh figs cut in half. The jammy sweetness of figs creates a more sophisticated flavor. This variation pairs perfectly with the approach I use for feta and cucumber skewers when you want a Mediterranean spread.
Mozzarella Addition: Thread a small mozzarella ball between your two melon pieces for a heartier appetizer. This turns your prosciutto and melon skewers into a complete bite with protein, fruit, and cheese—similar to how I build caprese snowman skewers with layered ingredients.
Spicy Kick: Sprinkle red pepper flakes over the finished skewers or add a thin slice of jalapeño under the prosciutto. The heat plays beautifully against the sweet melon and salty meat.
Storage & Reheating
Refrigerator Storage: Keep assembled prosciutto and melon skewers covered with plastic wrap for up to 4 hours in the fridge. Any longer and the melon starts releasing moisture, making the prosciutto soggy.
Component Storage: Store cut melon cubes separately in an airtight container for up to 3 days. Keep prosciutto slices in their original packaging or wrapped tightly in plastic for up to 1 week. Assemble fresh when ready to serve.
Freezing: I don’t recommend freezing these skewers. The melon’s texture becomes mushy and unpleasant when thawed, and the prosciutto loses its delicate texture.
Serving Temperature: Let refrigerated skewers sit at room temperature for 10-15 minutes before serving. The flavors are much more pronounced when they’re not ice-cold.
Troubleshooting Common Problems
Problem: Prosciutto keeps tearing when I wrap it. Solution: Your prosciutto might be too cold. Let it sit at room temperature for 10 minutes before working with it. Also, use gentle pressure and don’t stretch it too much. If slices are thick, ask your deli to slice it thinner next time.
Problem: The melon is too slippery and the prosciutto won’t stick. Solution: Pat those melon cubes completely dry with paper towels—I mean really dry them. Any moisture creates a slippery surface. You can also lightly score the melon surface with a knife to create texture for the prosciutto to grip.
Problem: My cantaloupe tastes bland and flavorless. Solution: Choose a ripe melon next time (heavy for its size, sweet smell at stem end). For now, sprinkle the cut melon with a tiny pinch of salt and let it sit for 5 minutes. This draws out the natural sugars and intensifies the flavor.
Problem: The skewers look messy and unprofessional. Solution: Cut your melon cubes the same size—uniformity is key. Use a ruler if you need to. Also, wrap the prosciutto at a consistent angle on each piece. Practice on a few, and you’ll get the hang of it quickly.
Problem: Everything falls apart when guests try to eat them. Solution: Make sure you’re threading the skewer through the prosciutto, not just the melon. The meat acts as an anchor. If using bamboo skewers, choose ones with slight ridges rather than completely smooth surfaces.
Equipment Essentials
- Sharp chef’s knife (8-inch blade ideal)
- Large cutting board (at least 12×18 inches)
- Melon baller (optional, for scooping seeds)
- Paper towels (for drying melon)
- Bamboo skewers (6-inch length) or cocktail picks
- Serving platter (large enough to display 16 skewers)
- Small bowls (for balsamic glaze and olive oil)
- Kitchen tongs (for arranging skewers)
Shopping List
Produce Section
- 1 medium ripe cantaloupe (about 3 lbs)
- 1 bunch fresh basil (need 24 small leaves)
Deli Counter
- 8 oz thinly sliced prosciutto (ask for about 16 slices)
Condiment Aisle
- Balsamic glaze (2 tablespoons needed)
- Extra virgin olive oil
Spice/Baking Aisle
- Black peppercorns (for fresh grinding)
- Flaky sea salt
Party Supplies
- Bamboo skewers or cocktail picks (need at least 16)
Success Secrets
1. Room Temperature Prosciutto: Cold prosciutto tears easily and doesn’t wrap smoothly. I always let it sit out for 15 minutes before starting. The meat becomes more pliable and easier to work with.
2. Dry Your Melon Thoroughly: This is the number one tip for picture-perfect prosciutto and melon skewers. Wet fruit equals sliding prosciutto. Use multiple paper towels and really press down to absorb all surface moisture.
3. Don’t Overload the Skewers: Two pieces per skewer is perfect. More than that makes them hard to eat and increases the chance of everything sliding off. Your guests will appreciate the manageable size.
4. Quality Ingredients Matter: Since this recipe has only a few components, each one needs to shine. Spend a bit more on imported prosciutto and perfectly ripe melon. You’ll taste the difference immediately.
5. Assemble Close to Serving Time: These prosciutto and melon skewers look and taste best when freshly made. The prosciutto stays crisp and the flavors remain distinct. If I’m hosting, I prep everything in advance but assemble them during the cocktail hour while guests arrive.
