Melon and Figs with Prosciutto and Mint


Preparation info

    • Difficulty


Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

This easy first course depends entirely upon the quality of the fruit. Rely on the expertise of growers at farm stands or farmers’ markets. Look for truly ripe, firm, locally grown melons like cantaloupe, honeydew, Charentais, or Crenshaw. Search out figs—Black Mission, Adriatic, or Kadota—that are soft to the touch, promising fruit that is juicy and sweet. A firm unripe fig will be neither.


  • 2 or 3 ripe melons
  • 24 ripe figs
  • 12 slices prosciutto
  • A few mint sprigs


    Halve the melons and remove the seeds. Slice into thin wedges, then remove the skin with a paring knife. Lay the melon slices in the center of a large platter.

    Cut the figs in half and arrange them over the melons. Surround with the prosciutto. Just before serving, cut the mint leaves into ribbons and scatter the mint over the platter.