Rockmelon (Cantaloupe) with Prosciutto
Recipe type: Starter
Cuisine: Italian
Serves: 4 servings (2 pieces each)
  • 1 ripe rockmelon (cantaloupe)
  • 8 rashers of very finely shaved prosciutto
  1. Cut the rock melon in half and, using a dessert spoon, scrape away the seeds from the middle of each half and discard.
  2. Slice each half into half, and then half again, so that you have 8 slices.
  3. Take each slice and, using a paring knife, carefully slice the melon away from the rind, leaving about an inch uncut at one end - this makes it easy to eat the melon, while ensuring it doesn't fall off the rind.*
  4. Put 4 serving plates on the counter, and place 2 slices on each plate. Then drape a rasher of prosciutto over each piece to serve.
*You can, of course, cut away the whole rind if you prefer, however it's quite nice to serve the melon on the rind.
Recipe by The Kiwi Cook at