The bright green mint leaf adds an incredible freshness to each bite! While my boys found it interesting that there was a leaf in their food, both left the mint on their plate. Fine. If you’ve got fussy eaters in your house, it’s a good idea to leave some melon plain.
Cantaloupe is delicious in September, but here’s a suggestion: if you’re lucky enough to find a Galia melon, get it! Most ripe melon in this recipe would be a great snack to have ready when guests arrive for your Labor Day soiree!
Ingredients:
- 1 1/2 pounds of your favorite melon
- 8 slices prosciutto
- 1 bunch fresh mint, washed and dried
Preparation:
Serves 4 (makes approximately 2 1/2 dozen pieces)
To prepare the melon, cut off about 1/2 inch from both the ends. Remove the skin with a knife and cut the flesh into about one-inch cubes.
Gently tear each prosciutto slice into thirds and remove the mint leaves from their stems. On a clean, flat surface, place a melon cube in the middle of a piece of prosciutto. Lay a mint leaf on top of the melon and cover with the prosciutto, using a tooth pick to hold it all together.
(Obviously, go toothpickless if you can’t trust your little ones with them!)
