Rockmelon (Cantaloupe) with Prosciutto

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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This Prosciutto and Rockmelon (or Prosciutto e Melone) is simplicity personified, in the way that all really great Italian food is.

I remember the first time I sampled the combination of sweet, juicy rockmelon (otherwise known as cantaloupe) and salty, wafer-thin prosciutto. It was at the wonderful La Bella Italia cafe in Petone (near Wellington) in New Zealand. A friend and I sat down to this entree, followed by a risotto main, and frankly I thought I’d died and gone to Heaven.

Since then, I’ve made this dish as often as I can. As soon as those deliciously fragrant rockmelons arrive in the vegetable section of the supermarket, I trot over to the deli and buy a packet of authentic Ghiotti prosciutto. Then it’s home, cut open the melon, drape over the prosciutto, and eat. Simple. Sublime.



A timeless appetizer that effortlessly blends the sweetness of ripe cantaloupe with the savory richness of fine prosciutto. Served on the melon's rind, this dish offers an elegant and refreshing start to any meal. Perfect for gatherings where simplicity meets sophistication.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Servings 4 Servings
Calories 114 kcal


  • 1 ripe rockmelon cantaloupe
  • 8 rashers of very finely shaved prosciutto


  • Cut the rock melon in half and, using a dessert spoon, scrape away the seeds from the middle of each half and discard.
  • Slice each half into half, and then half again, so that you have 8 slices.
  • Take each slice and, using a paring knife, carefully slice the melon away from the rind, leaving about an inch uncut at one end – this makes it easy to eat the melon, while ensuring it doesn’t fall off the rind.*
  • Put 4 serving plates on the counter, and place 2 slices on each plate. Then drape a rasher of prosciutto over each piece to serve.


*You can, of course, cut away the whole rind if you prefer, however it’s quite nice to serve the melon on the rind.


Calories: 114kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 147mgPotassium: 248mgFiber: 1gSugar: 11gVitamin A: 4673IUVitamin C: 15mgCalcium: 13mgIron: 1mg
Keyword Fruits, Rockmelon, Rockmelon prosciutto
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. I’m in Melbourne Australia.
    I already bought half a rockmelon and prosciutto yesterday.
    Before my partner eats all the rockmelon straight from the fridge, I wanted to check how to serve the classic dish?
    Does it need olive oil and vinegar or not?
    Yours is the first recipe that popped up that was the real traditional salad.
    My prosciutto is now at room temperature so it’s nice and soft.
    Thanks for keeping it so simple. I won’t even add black pepper.
    It’s 43 degrees here today so this will be a perfect treat

    • Hi Bruce. When it was served to me in an authentic Italian restaurant, it was served simply as is without any dressing or condiment. But feel free to add whatever you like. You can if you like add a drizzle of olive oil and balsamic glaze, along with black pepper. Enjoy!


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