- 1 Chilled cantaloupe or Honeydew, seeded, skinned
- And cut into 8 wedges
- 8 Thin slices prosciutto, Serrano or other quality ham
- Black pepper, to taste
- Balsamic vinegar (optional)
Drape ham slices over melon wedges, add black pepper, to taste, and sprinkle with balsamic vinegar, if desired. Makes 4 to 8 appetizer servings.
Muskmelons should give slightly when pressed at the blossom end. Their odor should be sweet and perfumy.
Store slightly underripe melons at room temperature, preferably in a paper bag pierced in several places. Placing an apple in the bag will speed ripening.
Store cut melons, sealed in plastic wrap, up to three days.
For best flavor, serve melon cool or at room temperature.
When buying watermelons, slap the side of the melon. If it resounds with a hollow thump, the watermelon is probably ripe. The rind should be evenly colored, dull and should just barely yield to pressure.
Store whole melon in refrigerator up to one week. Or, keep the melon in a cool, dark place up to four days.
Store cut watermelon in refrigerator, tightly wrapped, and use within two days.