Melon and Parma 🍈πŸ₯“

Another classic summer appetizer combo 😊 that brings back tons of memories to my childhood! My grandma Marlies often made this for me as a snack ! I loved the just ripe melon together with the salty prosciutto… a real treat.

I think it’s ancestrally more appropriate to consume sweeter fruits in the summer when they are ripe- this is something we tend to only make in the summer when melon is in season and only on special occasions since it’s still very sugary! However in combination with the protein and fat in the prosciutto, and other more protein and fat rich foods to go along , a big blood sugar spike should be mitigated…

To make you need:

Cantaloupe slices (1 small melon is great for a smaller gathering) 🍈

1 slice of prosciutto for each melon slice πŸ₯“πŸ₯©

Lemon and parsley for garnish πŸ‹

How to:

A few minutes prior to serving (fresh is best) slice the melon into wedges and remove the seeds.

Drape a slice of prosciutto over each melon piece. We like to get high quality acorn fed prosciutto since that has the optimal fatty acid Profile!

That’s it! So simple! Enjoy 😍

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