Eosinophilic Esophagitis Friendly Prosciutto-Wrapped Cantaloupe with Honey & Mint
Total time15 min
Prep time15 min
Cook time0 min
4.7(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 medium cantaloupe (about 3 lb)
- 3 oz thinly sliced prosciutto (about 12 slices)
- 1 tbsp raw honey
- 2 tbsp fresh mint leaves, torn
- 1 tbsp extra virgin olive oil
- ¼ tsp flaky sea salt
- ¼ tsp freshly cracked black pepper
- 1 tsp fresh lemon juice
Instructions
- 1
Halve the cantaloupe, scoop out the seeds, and cut away the rind. Slice each half into 6 wedges so you have 12 wedges total, each about 1 inch thick at the widest point.
- 2
Pat the cantaloupe wedges dry with a paper towel so the prosciutto adheres. Wrap one slice of prosciutto snugly around the middle of each wedge, tucking the end underneath.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!