These Prosciutto Melon Skewers are sweet, salty, and tangy all in one. They come together in minutes and are delish. Perfect appetizer for an al fresco summer gathering!
Prosciutto Melon Skewers Recipe Highlights
When the To-Do List is overloaded during summer, it’s time for easy finger food like these Prosciutto Melon Skewers for all the gatherings.
These are seriously show-stopping and absolutely delish appetizers that should DEFINITELY show up as part of the summer table! They’re easy to make and can be prepped, making them a wonderful option when you want to WOW your guests but do not have the time to slave in the kitchen. After all, I’d much rather mingle with family and friends than cook when the doorbell rings.
They have a wonderful mix of flavors and textures—sweet, salty, and tangy all in one bite.
I loooove that you can prepare a whole tray in minutes. And they’re so impressive, aren’t they?
Plan your next gathering, and don’t forget to pass a big plate of these very refreshing, tasty, easy, and elegant Prosciutto Melon Skewers!!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cantaloupe & Honeydew: I love combining melons to create several layers of flavor and texture; however, you can use only one variety if you prefer.
- Fresh basil leaves: You can layer the skewers with fresh arugula, spinach, or other green if you prefer.
- Mini mozzarella balls: Also known as bocconcini.
- Prosciutto
- Balsamic glaze for drizzling: You can also serve these skewers with a simple vinaigrette, maple vinaigrette, or pesto.
- Freshly cracked pepper
Helpful Tips to Pick Melons
When it comes to picking melons, there are a few key factors to consider depending on the specific variety. Here are some general tips to help you select ripe and flavorful melons:
- Look for a symmetrical shape: Choose melons that have a uniform shape without any significant irregularities or indentations. This indicates that the melon has developed evenly.
- Check the color: Different melon varieties have specific color cues when they’re ripe. For example, a ripe cantaloupe typically has a golden or orange hue, while a ripe honeydew melon is usually pale yellow or creamy white. Watermelons should have a deep, rich color. Avoid melons with a greenish tinge, as they are likely underripe.
- Examine the rind: Gently press or tap the melon’s rind. It should feel firm but not rock-hard. The rind of a ripe melon should yield slightly to pressure but should not be overly soft or mushy. Avoid melons with cuts, bruises, or other signs of damage on the skin.
- Sniff for aroma: Ripe melons often emit a sweet, fragrant aroma. Smell the stem end of the melon, as it should have a pleasant and distinct smell. The melon may not be ripe if there is no aroma or it smells off.
- Check the weight: Pick up the melon and assess its weight. Ripe melons are generally heavier than unripe ones due to their higher water content. Heavier melons are often a good indicator of ripeness.
- Shake for sound (applicable to watermelons): Give it a gentle shake if you’re selecting a watermelon. You should hear a dull thud rather than a hollow sound. This indicates that the watermelon is firm and juicy inside.
It’s worth noting that these tips are general guidelines, and the specific indicators of ripeness may vary slightly depending on the melon variety. If possible, consult with local farmers or grocers who can provide guidance on selecting ripe melons that are in season.
How to Make Prosciutto Melon Skewers Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cut the Melons
Halve cantaloupe and honeydew, scoop out, and discard seeds. Using a melon baller, scoop out as many balls as you can. Set aside.
- Assemble Skewers
Layer cantaloupe, basil, prosciutto, mozzarella, prosciutto, basil, and honeydew. Repeat until you assemble all the skewers.
- Dress
Arrange skewers on a platter. Drizzle with balsamic glaze or the dressing of your preference, and sprinkle with cracked black pepper.
Recipe Tips
Make sure your melons are ripe, sweet, and juicy.
Use a teaspoon measuring spoon if you don’t have a melon baller . Or just cut the melons into one-inch cubes.
I use 7-inch Bamboo Skewers for Cocktails.
If you make the skewers ahead of time, let them sit at room temperature for 10 minutes before serving. This will allow the fat from the prosciutto to come to room temperature and bring out its flavor.
You can layer the skewers with fresh arugula, spinach, or other green if you prefer.
Make Ahead
You can prepare these Prosciutto Melon Skewers two days in advance. Cover the skewers (without glaze) with plastic wrap, place them in an airtight container, and store them in the fridge for up to 2 days. I recommend adding the balsamic glaze just before serving.
Keep in Mind: While refrigeration helps to prolong the freshness of cut melon, it may cause slight changes in texture. The melon may become softer or slightly less crisp. However, the flavor should still be enjoyable.
Storing Instructions
Cover the skewers (without glaze) with plastic wrap, place them in an airtight container, and store them in the fridge for up to 2 days. I recommend adding the balsamic glaze just before serving.
Frequently Asked Questions
Absolutely! You can prepare these Prosciutto Melon Skewers two days in advance. Cover the skewers (without glaze) with plastic wrap, place them in an airtight container, and store them in the fridge for up to 2 days. I recommend adding the balsamic glaze just before serving.
Yes, I have done it, and the combination tastes delicious.
You can also serve these skewers with a simple vinaigrette, maple vinaigrette, or pesto.
Use a teaspoon measuring spoon if you don’t have a melon baller. Or just cut the melon and cantaloupe into one-inch cubes.
Yes, honeydew is also a type of melon. It belongs to the same Cucumis melo species as cantaloupe. Honeydew melons have a smooth rind and a pale green or yellowish flesh when ripe, depending on the variety. They are known for their sweet, refreshing flavor and are often enjoyed in fruit salads, desserts, and as a standalone fruit. Honeydew melons are a popular choice during the summer months and offer a different taste profile compared to other melon varieties like cantaloupe or watermelon.
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Recipe Card 📖
Prosciutto Melon Skewers
Equipment
Ingredients
- 1 small cantaloupe
- 1 small honeydew
- 24 fresh basil leaves
- 12 mini mozzarella balls (bocconcini)
- 12 slices prosciutto, cut in half
- Balsamic glaze for drizzling
- Freshly cracked pepper
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Halve cantaloupe and honeydew, scoop out and discard seeds. Using a melon baller, scoop out as many balls as you can. Set aside.
- Assemble skewers: Layer cantaloupe, basil, prosciutto, mozzarella, prosciutto, basil, and honeydew. Repeat until you assemble all the skewers.
- Arrange skewers on platter. Drizzle with balsamic glaze and sprinkle with cracked black pepper. Serve.
- Make sure your melons are ripe, sweet, and juicy.
- Use a teaspoon measuring spoon if you don’t have a melon baller . Or just cut the melons into one-inch cubes.
- I use 7-inch Bamboo Skewers for Cocktails.
- If you make the skewers ahead of time, let them sit at room temperature for 10 minutes before serving. This will allow the fat from the prosciutto to come to room temperature and bring out its flavor.
- You can layer the skewers with fresh arugula, spinach, or other green if you prefer.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older.
This recipe was originally published in July 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in June 2023 to make it as helpful as possible!
The mozzarella balls look like they have basil or something on them. What did you do to those
Hello Lea! Yes, I added fresh basil leaves for more flavor. You can skip it or substitute for other greens if you prefer.
Can these be made the day before?
Hello Marlene! Yes, you can definitely make these one day in advance. Keep then in the fridge, well covered, until ready to serve. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Beautiful photography and presentation 🙂 They look delicious!
They are the cutest appetizer ever, right? Thanks so much for stopping by, Pamela ????