Whole 30 Whole30 Prosciutto Melon Skewers
Sweet, juicy cantaloupe and honeydew wrapped in silky prosciutto is one of those combinations that feels effortlessly elegant — and it comes together in minutes with zero cooking required. Each skewer gets a fresh basil leaf tucked in before assembly, which adds a bright, herbal note that makes the whole bite feel intentional and restaurant-worthy. A drizzle of extra-virgin olive oil, flaky sea salt, and cracked black pepper tie everything together beautifully. The optional balsamic glaze adds a touch of tangy sweetness if you want to lean into the sweet-savory contrast even further — just double-check that your glaze contains no added sugars or off-plan ingredients if you're keeping things strictly compliant. Prosciutto is one of the easier cured meats to work with here since it's typically just pork and salt, but it's always worth a quick label scan to confirm no additives snuck in. This makes six servings, so it's a fantastic option for a gathering where you want something impressive on the table without spending the afternoon in the kitchen.
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Learn more →Ingredients
6 servings
- ½ medium cantaloupe, rind removed, cut into 1-inch cubes (about 24 pieces)
- ¼ medium honeydew melon, rind removed, cut into 1-inch cubes (about 12 pieces)
- 4 oz prosciutto, sliced thin (about 12 slices)
- 18–24 fresh basil leaves
- 1 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly cracked
- 1 tbsp balsamic glaze (optional)
Instructions
- 1
Cut each prosciutto slice lengthwise into 2 long strips, then fold or loosely wrap one strip around each melon cube, leaving the ends slightly open.
- 2
Thread each wrapped melon cube onto a small skewer or toothpick, tucking a fresh basil leaf against the melon before securing, until all skewers are assembled.
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