Shaved cantaloupe with prosciutto and mint

Time 20 minutes
Yields Serves 4
Shaved cantaloupe with prosciutto and mint

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.


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


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

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.