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Prosciutto di Parma—the real thing—is now sold throughout most of the country, so there is only one challenge here: finding a good melon. If you have ripe figs, or fresh dates, the results will be equally fine. The combination of sweet, juicy fruit and dry, salty ham is incomparable.

Ingredients

• 1 ripe cantaloupe or other melon
• About 10 thin slices prosciutto, cut in pieces

Preparation

Cut the melon into eighths, scrape out the seeds, and remove the rind. Cut the slices into chunks.

Use a toothpick to skewer a piece of ham and a chunk of melon, and repeat until all the ham and melon are used up. Serve immediately, or refrigerate, covered, for up to 2 hours. Serve cool but not ice cold.

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Source: How to Cook Everything