Pickled Melon with Prosciutto, Basil and Mint
Ripe summer melon and buttery prosciutto has to be one of the greatest culinary marriages of all time. Here, we’ve lightly pickled the melon in a sweet-and-sour syrup to give this classic combination a fresh twist.
Ingredients
- 1 cantaloupe, 2 1/2 to 3 lb. (1.25 to 1.5 kg)
- 1/4 cup (2 oz./60 g) sugar
- 1/4 cup (2 fl. oz./60 ml) white wine vinegar
- Fine sea salt and freshly ground pepper
- 8 thin slices prosciutto di Parma
- 1 Tbs. finely shredded fresh basil
- 1 Tbs. finely shredded fresh mint
Directions
Set a colander over a bowl. Cut the cantaloupe in half and scoop out the seeds. Using a melon baller, scoop out the flesh, letting the fruit and any juices fall into the colander.
Measure the liquid that collected in the bowl. You should have about 1/4 cup (2 fl. oz./60 ml); if not, add enough water to equal 1/4 cup. If you have more, discard the rest or reserve for another use. Pour the melon juice into a heavy saucepan and add the sugar, vinegar and 1/4 tsp. salt. Place over medium heat and cook, stirring once or twice, until the sugar is dissolved and the syrup comes to a boil. Boil until slightly thickened, about 2 minutes, then let cool for 10 minutes.
Put the melon balls in a bowl and pour in the syrup. Cover with plastic wrap and refrigerate until completely chilled, at least 2 hours or up to 4 hours.
To serve, arrange the prosciutto slices in ruffles on a serving platter. Using a slotted spoon, remove the melon balls from the syrup and arrange in clusters over the prosciutto. Scatter the basil and mint on top, season with a few grindings of pepper and serve. Serves 4.
Adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2015)