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Fruit and Prosciutto

This classic no-cook appetizer is a simple yet elegant summer offering that can be varied using whichever fruits are ripe and tempting at the market. When preparing the melon, use a wooden spoon to remove the seeds; it is much gentler on the tender flesh than metal.

  • servings: 4

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Ingredients

  • 1 cantaloupe
  • 1 mango
  • 2 peaches
  • Coarse salt, to taste
  • 8 slices prosciutto
  • 4 sprigs cilantro
  • 1 lime, cut into quarters

Directions

  1. Step 1

    Using a large chef's knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into eight equal pieces. With a paring knife, remove the rind from each slice. Set aside.

  2. Step 2

    Hold the mango upright on a cutting surface. Using a chef's knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into eight equal pieces. Set aside.

  3. Step 3

    Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise, and remove the pit. Cut each peach half into four equal slices. Set aside.

  4. Step 4

    Divide the fruits equally among four plates. Season with salt. Top each plate with two pieces of prosciutto, covering the fruit. Garnish with a sprig of cilantro and a wedge of lime. Serve immediately.

Source
Martha Stewart Living Television

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