Melon and Figs with Prosciutto and Mint

Preparation info
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By David Tanis

Published 2008

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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.