Food

Shaved cantaloupe with prosciutto and mint

Total time: 20 minutes

Servings: 4

1 ripe cantaloupe (about 3 1/4 pounds)

2 tablespoons finely chopped mint

2 teaspoons freshly squeezed lime juice

1/4 cup ruby Port

Freshly ground black

pepper to taste

4 slices of prosciutto (about 4 ounces)

1. Cut the cantaloupe into quarters, remove the seeds and peel. Using a mandoline, slice each quarter lengthwise as thinly as possible without having the fruit disintegrate. Divide the fruit equally and pile high onto four plates. Scatter one-fourth of the mint over each.

2. Drizzle one-half teaspoon lime juice and a tablespoon Port over each, along with a little black pepper.

3. Cut the prosciutto into quarter-inch julienne strips, and scatter one-fourth of it over the melon on each plate.

Each serving: 149 calories; 10 grams protein; 19 grams carbohydrates; 2 grams fiber; 3 grams fat; 1 gram saturated fat; 22 mg. cholesterol; 791 mg. sodium.

Copyright © 2014, Los Angeles Times
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