Sheet Pan

Honeydew With Prosciutto, Olives & Mint

July  9, 2018
4.6 Stars
Photo by Ty Mecham
Author Notes

This takes the classic prosciutto and melon combo and flips it on its head. Honeydew balls (or chunks!) get tossed with olive oil and Calabrian chilies, olives and mint, for a bright, summery, savory side. —Emma Laperruque

  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
  • 1 1/2 ounces sliced prosciutto
  • 1/2 ripe honeydew, peeled, seeded, and scooped into balls or chopped into big chunks (about 4 cups), chilled
  • 3 tablespoons pitted, roughly chopped oil-cured olives
  • 1/4 cup fresh mint leaves (smaller ones in tact, larger ones torn in half)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon crushed Calabrian chilies
  • 1 pinch flaky salt, if needed
In This Recipe
  1. Preheat the oven to 400° F. Line a sheet pan with foil. Add the prosciutto in a single layer. Roast for 10 to 15 minutes until wrinkly and firm. It will crisp significantly as it cools. Transfer to a paper towel-lined plate to cool completely.
  2. Meanwhile, assemble the fruit salad. Combine the melon, olives, and mint in a bowl. Add the olive oil and Calabrian chilies. Gingerly toss, taking care not to smush the melon. Taste and season with salt if necessary—remember, the prosciutto will be very salty. When you’re ready to serve, break the prosciutto into pieces and crumble on top.

See what other Food52ers are saying.

  • Nina Amjadi
    Nina Amjadi
  • Cory Baldwin
    Cory Baldwin
  • Emma Laperruque
    Emma Laperruque
  • Chrissy
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

7 Reviews

Chrissy August 17, 2018
Thank you so much for your response! I’m making it today for a party, can’t wait to try it!
Chrissy July 30, 2018
Hi there! This looks fantastic can it be made a day ahead?
Author Comment
Emma L. July 30, 2018
Hi Chrissy! I wouldn't recommend making it a day ahead—the mint might wilt/brown and the prosciutto might get soggy—but you could break the recipe into parts. For example: Combine the melon balls (or chunks) with the olives, olive oil, chilies, and salt, cover with plastic, and keep in the fridge. Then, the day-of, add the prosciutto and mint. Hope that helps!
Nina A. July 16, 2018
So delicious!
Author Comment
Emma L. July 16, 2018
Thank you, Nina!
Cory B. July 12, 2018
Love prosciutto & melon...this is a really good idea!!!

Author Comment
Emma L. July 12, 2018
Thanks, Cory! :)