Prosciutto di Parma with Agrodolce Melon

Proscuitto di Parma with Agrodolce Melon
Tulio Ristorante


  • slightly firm cantaloupe, peeled, seeded, and diced finely
  • 1 Cup  water
  • 1/2 Cup  white balsamic vinegar
  • 1/2 Cup  white sugar
  • 1/2 Cup  currants
  • 16  paper thin slices prosciutto di Parma*
  • 16  large arugula leaves, for garnish

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by Walter Pisano

A sweet-sour syrup mixture flavored with currants gives the usual cantaloupe-and-prosciutto appetizer an interesting twist, and cutting the melon into small cubes instead of large wedges results in an elegant presentation.

Click here to see 11 Classic Antipasto Recipes for Summer.


Place the melon in a mixing bowl and place in the refrigerator for 1 hour to chill.

In a small saucepan, slowly heat the water, vinegar, sugar, and currants. Bring to a boil and let the sugar dissolve. Pour the warm mixture over the cantaloupe. Let cool to room temperature.

Place the sliced prosciutto on a platter. Drain the liquid from the melon. Spread the melon down the center of the platter and garnish with the arugula leaves. Serve immediately.


*Note: Have your butcher put the sliced prosciutto on individual pieces of waxed paper to avoid having them stick together.


Calories per serving:

432 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 114g 175%
  • Carbs 203g 68%
  • Saturated 38g 190%
  • Fiber 8g 30%
  • Sugars 190g
  • Monounsaturated 52g
  • Polyunsaturated 14g
  • Protein 384g 768%
  • Cholesterol 952mg 317%
  • Sodium 36,744mg 1,531%
  • Calcium 267mg 27%
  • Magnesium 422mg 106%
  • Potassium 8,504mg 243%
  • Iron 19mg 106%
  • Zinc 39mg 262%
  • Phosphorus 4,483mg 640%
  • Vitamin A 497µg 55%
  • Vitamin C 111mg 185%
  • Thiamin (B1) 8mg 530%
  • Riboflavin (B2) 3mg 204%
  • Niacin (B3) 56mg 280%
  • Vitamin B6 6mg 307%
  • Folic Acid (B9) 137µg 34%
  • Vitamin B12 12µg 199%
  • Vitamin D 12µg 3%
  • Vitamin E 4mg 20%
  • Vitamin K 10µg 12%
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