Prosciutto And Melon Skewers

Ingredients & Substitutions

Here I explain the best ingredients for my prosciutto and melon recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Melons – The most classic combination is cantaloupe and prosciutto, but I also added honeydew for color and flavor contrast. Since this recipe has so few ingredients, sweetness really matters. I look for ripe melons that feel heavy for their size. You can also check that they smell sweet at the stem end.
• Prosciutto – Salty Italian prosciutto pairs so well with the sweet melon and creamy mozzarella, which is why melon and prosciutto is such a classic Italian appetizer.
• Fresh Mozzarella – I like to use cherry-sized mozzarella balls called ciliegine, because they’re the perfect size for skewers. If you can’t find them, you can just cut larger fresh mozzarella into bite-sized pieces instead.
• Fresh Basil – I love the fresh, slightly sweet flavor basil adds here. It pairs perfectly with the melon, mozzarella, and prosciutto. You can also switch it up with other fresh herbs like mint, thyme, or even arugula.
• Wholesome Yum Zero Sugar Honey – I like adding just a little for extra sweetness and balance. Feel free to use more if you want a sweeter glaze.
• Wholesome Yum Zero Sugar Jalapeño Honey – I love the subtle sweet heat with the salty prosciutto and juicy melon. It’s a mild kick (not fiery hot), 100% natural (flavored from real honey and made with tapioca fiber), and reminds me of hot honey. If I’m serving these for kids or anyone sensitive to spice, I use my original zero sugar honey instead. Regular honey also works fine, I just don’t love the sugar spike.
• Balsamic Glaze – You can make my homemade sweet balsamic glaze with just 2 ingredients (balsamic vinegar and Besti), but I also like this store-bought brand that has no added sugar or preservatives.

How To Prep The Melon

You can make prosciutto and melon with melon balls, cubes, wedges, or thin slices. I’ve compared them here to help you decide:

• Melon balls – The prettiest option for skewers, and my personal favorite. They look uniform and make the appetizer feel a little more special. I use and recommend this melon baller.
• Cubes – The easiest option. Cut the melon into 1-inch pieces if you want to skip the melon baller.
• Wedges – Best for the classic prosciutto e melone presentation, where you serve prosciutto wrapped melon instead of skewers. You can even tuck in basil, but you’d have to skip the mozzarella.
• Thin ribbons or slices – Pretty for platters, but not as sturdy for skewers.

To make round melon balls, start with cold, ripe melon. Cold melon is firmer and easier to scoop, and the key is to press the baller in deeply enough to make a full sphere instead of scraping across the surface. Here’s what works best for me:

1. Cut and clean the melon. Slice the cantaloupe and honeydew in half, then scoop out the seeds.
2. Press in firmly. Place the edge of the melon baller flat against the flesh, then press down until the rim is buried in the melon. If you only skim the surface, you’ll get shallow half-moons instead of round balls.

3. Rotate in one smooth circle. Turn your wrist like you’re turning a doorknob, going all the way around in one motion. I get the roundest melon balls when I keep the baller deep in the melon and rotate once cleanly, instead of scraping back and forth in little strokes.
4. Lift and release. Scoop the melon ball out, then tap it gently against the bowl or loosen it with a spoon if it sticks.
5. Scoop close together. Work in tight rows so you waste less fruit. I still end up with a lot of scraps, so I save those for smoothies, fruit salad, or just eat them on the spot. 😉

How To Make Prosciutto And Melon Skewers

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Dry the melon and mozzarella. Patting dry with paper towels keeps your plate from getting watery too quickly.
2. Assemble the skewers. Using bamboo skewers, thread the cantaloupe, prosciutto, mozzarella, basil, and honeydew in that order. I like folding the prosciutto accordion-style and folding larger basil leaves in half, so everything fits neatly.
3. Add the finishing drizzle. Drizzle the prosciutto and melon skewers with balsamic glaze and jalapeno honey.

Make Ahead Instructions

You can prep the prosciutto and melon ahead, but these are best assembled the day-of, since the fruit releases moisture as it sits. I usually scoop the melon 2-3 days in advance and store in an airtight container lined with paper towels. From there, assembling the skewers is pretty quick.

You can also assemble the melon prosciutto skewers up to 24 hours in advance. Just wait to drizzle with balsamic glaze and honey until right before serving, because they run off as they sit.

Serving Ideas

These prosciutto and melon skewers are perfect as a no-cook summer appetizer, but they also fit into so many different spreads. I love them for:

• Summer spreads – Serve them with cucumber appetizers, stuffed mini peppers, olives, nuts, and a simple cheese board.
• Brunch – Pair them with eggs, a frittata, smoked salmon, or a fresh green salad.
• Cookouts – This melon appetizer makes a cold, refreshing bite next to grilled chicken, steak, burgers, or seafood.
• Light lunches – Sometimes I just add a few skewers to a plate with avocado and a hard boiled egg, and call it lunch.