My latest fruity obsession? The Santa Claus melon, also known as Christmas melon or Piel de Sapo. I stumbled upon it while searching for sweet melon varieties in preparation for making my Procuitto and Melon appetizer and was surprised to discover a whole world beyond cantaloupe and honeydew. What a delicious find! Sweet and juicy with a firm bite, it’s the perfect partner for the salty and briny prosciutto. An effortlessly elegant summer appetizer and a perfect combination that’s as refreshing as it is unexpected.
Ingredients
- 1 whole Santa Clause, cantaloupe or honeydew melon cut into wedges, seeded and rind removed but saved
- 3 slices thinly sliced prosciutto/serving
- 2 sprigs fresh green or black basil for garnish
Instructions
Gather all ingredients before starting the recipe.
Serving
- Prepare melon wedges and place one wedge on each serving plate, keeping the rind under each wedge. Cut vertical slits in the melon about 1" in size.
- Tear prosciutto slices in half and drop little piles of the ham on either side of the melon slices.
- Garnish with basil and serve.
