Fire and Ice Melon Salad with Figs and Prosciutto

Name: Fire and Ice Melon Salad with Figs and Prosciutto
Yield: Serves 8
Ingredients: ¼ cup white wine or water; ⅓ cup sugar or honey; ⅓ cup sugar or honey; 8 Fresh ripe figs, cut in half and fanned; 8 paper-thin slices prosciutto; 2 large honeydew, cantaloupe, crane, or other ripe melon; 2 large honeydew, cantaloupe, crane, or other ripe melon; Edible flower petals, such as nasturtium, borage, or daylily, for garnishing (optional); Edible flower petals, such as nasturtium, borage, or daylily, for garnishing (optional); Edible flower petals, such as nasturtium, borage, or daylily, for garnishing (optional); Edible flower petals, such as nasturtium, borage, or daylily, for garnishing (optional); 1 tablespoon finely diced red bell pepper; 1 tablespoon finely diced yellow bell pepper; ¼ cup white wine or water; 1 teaspoon seeded and minced serrano chile; 2 large honeydew, cantaloupe, crane, or other ripe melon; 2 large honeydew, cantaloupe, crane, or other ripe melon; ¼ cup fresh lime juice; 1 tablespoon minced fresh mint

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a perfect summertime dish to start a lunch or dinner. The heat of the serrano chiles contrasts with the cool refreshing melon, and the mint, lime, and salty prosciutto add interesting counterpoints.

Ingredients

⅓ cup sugar or honey
¼ cup white wine or water
1

Lunch
Dinner
Gluten-free
Summer

Method

In a small saucepan, combine the sugar and wine over medium heat and stir until the sugar is dissolved. Add the chile, red bell pepper, and yellow bell pepper and cool. Stir in the lime juice and mint. Store, covered, in the refrigerator for up to 3 days.

Cut the melons in half and remove the seeds. Cut into decorative shapes and arrange on chilled plates. Spoon the chile syrup over the