No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Prosciutto with Fresh Fruit

Salty prosciutto paired with sweet melon is a refreshing appetizer. Serve the melon sliced in wedges or cut into small pieces with toothpicks for a bite-size starter. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

  • Servings: 8
  • Yield:
Prosciutto with Fresh Fruit

Source: Mad Hungry, February 2011


  • 1 medium-size ripe melon, peeled and cut into 8 wedges, 8 figs, or 8 halved peaches
  • 2 limes or lemons, 1 cut in half, 1 cut in 8 wedges for garnish
  • Freshly ground black pepper (optional)
  • 1 pound prosciutto, best quality, thinly sliced


  1. Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.

Related Topics