Prosciutto-Wrapped Melon
Ribbons of silky prosciutto draped over cold, sweet cantaloupe. Salty-sweet contrast in a two-bite snack that's gentle enough for remission and ready in 10 minutes.
Prosciutto-Wrapped Melon
Ribbons of silky prosciutto draped over cold, sweet cantaloupe. Salty-sweet contrast in a two-bite snack that's gentle enough for remission and ready in 10 minutes.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
Instructions
Cut the cantaloupe in half and scoop out the seeds with a spoon.
Equipment: spoonTip: A sturdy metal spoon works better than a knife for scooping seedsSlice into thin wedges, about 1/2-inch thick at the widest point.
Equipment: sharp knife, cutting boardRun a sharp knife between the flesh and rind to remove the skin from each wedge.
Cut larger wedges in half crosswise to create bite-sized pieces about 3-4 inches long.
Tear or cut each prosciutto slice in half lengthwise to create thinner ribbons.
Drape each prosciutto ribbon loosely around a melon piece. The meat should wrap around once with a slight overlap.
Tip: Don't wrap too tightly - the prosciutto should drape loosely for best textureSecure with a toothpick only if the prosciutto won't stay in place.
Arrange on a chilled serving platter. Garnish with fresh mint leaves and a light drizzle of balsamic glaze if using.
Equipment: serving platter
Notes
Storage
Best served immediately after assembly. Melon can be prepped and refrigerated in an airtight container for up to 2 days. Wrap with prosciutto just before serving to keep the meat from getting soggy.
Choosing ripe melon
Look for a cantaloupe that feels heavy for its size and smells sweet and fragrant at the stem end. The skin should have a golden color beneath the netting. Avoid melons that are too soft or have soft spots.
Prosciutto quality matters
Ask your deli counter to slice prosciutto paper-thin - it should be nearly translucent and drape like fabric. Prosciutto di Parma or San Daniele are excellent choices. Look for minimal ingredients (pork, salt) without nitrates if possible.
Honeydew substitution
Honeydew melon works beautifully and some of us find it gentler. It has a milder, less acidic flavor and is low-FODMAP at 1/2 cup servings (slightly smaller safe portion than cantaloupe's 3/4 cup). Use the same wrapping technique.
Balsamic glaze caution
Balsamic glaze adds a sweet-tart finish but contains concentrated sugars. If you're following strict low-sugar protocols or find acidic condiments irritating, skip it entirely. The natural sweetness of ripe melon provides enough contrast with the salty prosciutto.
Make it a meal
Serve alongside aged Parmesan cheese (lactose-free) and gluten-free crackers for a more substantial remission snack. Keep cantaloupe portions to 3/4 cup or less per person to stay low-FODMAP.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
