Summertime is calling, and I'm here for all of the easy meals that don't require me to turn on my oven. One of those recipes are these simple melon and prosciutto skewers the kids love to make and eat. If the Italians put melon and prosciutto together, so should you. It's really that simple.
The Secret Sauce For Perfect Skewers
This recipe is as good as your fruit, so buy melon in the prime of melon season on the dog days of summer. I have a ton of tips below on picking the best watermelon and cantaloupe at the grocery store.
It's also important to buy good quality balsamic glaze. A good quality balsamic glaze brings out the natural sweetness in the fruit.
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Some of my other favorite summertime, no bake recipes include this Summer Cobb Salad (I use chicken fingers from the Whole Foods hot line!) or an Heirloom Tomato and Burrata Salad. This Shrimp Salad with Avocado is also delightfully light and fresh on a warm summer night.
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Ingredients You'll Need
You just need a few ingredients to make these melon and prosciutto skewers:
- Watermelon
- Cantaloupe
- Basil
- Mozzarella balls
- Prosciutto - Ask for the deli to take the rind off the prosciutto. Trim the fat when you get home, then cut the prosciutto into 1" strips as long as you can. Then fold the strip on top of itself to go on the skewer.
- Balsamic glaze
You'll also need to buy skewers, which are bought inexpensively at any grocery store. I like the 6" skewers for these appetizer-sized portions.
How to Pick Ripe Melon
When you're buying a watermelon, look for the following signs that it's perfect for eating:
- Does it have a field spot? Watermelons should have a spot where they've been lying on the ground. If they don't have one, they've been picked way too early.
- What does the outside rind look like? If the outside skin or rind of the watermelon is shiny, it's been picked too early. Ripe watermelon have a dull, matte finish.
- How does the watermelon sound? Knock the watermelon with your knuckles like you're knocking on your neighbor's door. A ripe watermelon should sound hollow inside.
When you're picking a ripe cantaloupe, ask yourself these questions:
- What does the cantaloupe look like? Ripe cantaloupe shouldn't have any green spots on the skin. If it does, it's not ready. It should be a creamy beige or golden color.
- What's the end of the cantaloupe look like? It should have a clean break from where it was broken off from the stem.
- What does it smell like? Cantaloupe at its peak ripeness smells like a cantaloupe. If it smells rotten, that's a good sign to not buy it. Melons are also called muskmelons for a reason. They should smell fragrant when they're at their most delicious.
Worn Slap Out? Try these Time-Saving Tricks!
These are crazy simple, but for days when there's nothing left in the tank, here are some short cuts:
- Make in Advance - These melon and prosciutto skewers can be made a few hours in advance of when you'll eat them. Any more than this and the melon can dry out too much.
- Buy pre-cut melon - Ain't no shame in that game. They don't need to be beautfiul round balls. Buy the packaged pre-cut melon and save yourself a bit of time.
Storage
Store the leftovers in the refrigerator wrapped. They will be good to eat the next day, although the fruit will dry out a bit. They are best eaten no more than a few hours after you've cut the fruit for this reason.
What to Serve These Skewers With
If you're stuck on what main to make with melon and prosciutto skewers, try some of my absolute favorite summer sides:
- John's Crab Cakes - My Maryland husband knows his crab cakes, and this is his recipe. Could you get any more summer than this combo?
- Grill a Tomahawk Steak - For all you meat lovers out there!
- Flank Steak with Blueberry Balsamic Sauce - Let's use all of the summer produce in one meal! I can assure you...this combo is legit.
FAQ
Watermelon, cantaloupe, or honey dew all go great with prosciutto. The important part is that your fruit is perfectly ripe.
Melon and prosciutto skewers can be made a few hours in advance. Any more than this and your fruit can dry out.
A simple but high quality balsamic glaze is my favorite. It doesn't take away from the flavorful fruit, it actually sticks onto the skewer, and enhances the natural sugars in the fruit. The sweetness also cuts down the saltiness of the prosciutto.
Cut the cantaloupe into balls using a melon scooper.
MORE Summer SIDES AND APPETIZERS
Looking for other recipes like this? Try these:
More Summertime Main Recipes
These are my favorite main dishes to serve in the summer and would go perfectly with these skewers.
Summertime Melon and Prosciutto Skewers
Ingredients
- 1 ripe cantaloupe
- ½ pound prosciutto thinly sliced
- 8 oz mozzarella balls (like Ciliegine)
- 24 basil leaves
- 3 Tablespoons Balsamic glaze
- freshly ground black pepper
Instructions
- Cut cataloupe in half, scooping out the seeds. Use a melon scooper to scoop 48 cantaloupe balls.
- Thread a canteloupe ball, prosciutto (folded like a ribbon), mozzarella, basil leaf (folded) then another cantaloupe ball onto the skewer. Repeat for all of your skewers.
- Drizzle balsamic glaze on top of each skewer along with freshly ground black pepper. Enjoy!
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