GERD Friendly Gluten Free Melon Prosciutto Skewers
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Learn more →Ingredients
6 servings
- ½ small cantaloupe, rind removed, cut into 1-inch cubes (about 2 cups)
- ½ small honeydew melon, rind removed, cut into 1-inch cubes (about 2 cups)
- 4 oz prosciutto, slices separated
- 12 fresh basil leaves
- 1 tbsp honey
- ¼ tsp freshly cracked black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp flaky sea salt
- 1 tbsp extra virgin olive oil (optional)
Instructions
- 1
Tear or cut each prosciutto slice lengthwise into 2 long strips, each roughly 1 inch wide.
- 2
Place one basil leaf against a melon cube, then wrap a strip of prosciutto snugly around both so the basil is sandwiched between the meat and the fruit. Repeat with the remaining melon cubes, basil leaves, and prosciutto strips, alternating cantaloupe and honeydew pieces.
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