Prosciutto Wrapped Melon Balls

Prosciutto Wrapped Melon Balls


"This is a great snack to make for any gathering. Balls of honeydew melon are wrapped in prosciutto and fresh mint to make a fancy appetizer with few ingredients."


25 m servings 121 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.
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  1. 26 Ratings


Delicious! We chopped the mint very finely and tossed it with the lime in with the melon (used cantelope). Got lovely prosciutto di Parma which was less salty than others, and had a subtle rich...

I used the mint only as a garnish and secured the proscuitto with a tootpick. Also, used a combination of cateloupe and honeydew melon balls. Loved the sweet/salty combination.

I tried this recipe for New Year's Eve. The preparation was easy (although it took longer than I thought to cut the proscutto and wrap the melon balls) and the taste was good but by the time I s...

I made this for Christmas Day and everyone raved about it. I don't have a melon baller so I just cut chunks of Honeydew Melon and Rockmelon. I placed a piece of fresh mint on each chunk of melon...

I too loved the sweet/salty juicyness! I cut my prosciutto into 3 skinny strips (lengthwise) & used just one strip per ball but I think it was still too much prosciutto. I think next time I will...

As I was just making this for my lunch today, I didn't bother at all with fancy presentation; I just sliced up the melon, roughly diced the prosciutto, and tossed them together with a light spri...

This is a dish I was often served in my 3 years living in Italy and I have to say never did they use mint... but it was interesting. I tried some mint on one and decided to leave it out. Superb ...

If I ever make these again I will use imported prosciutto. I didn't care for the taste of the Boar's Head. Great appetizer for an Italian themed dinner!

I made this with West Texas "Pecos" catelope instead of honeydew and it was sweet & juicy wrapped in a suprememly salty layer of the prosciutto. The color combo was also eye-catching with the s...