Prosciutto and Fruit


Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Because so many mediocre versions of prosciutto and melon are served in restaurants, many people may consider the pairing trite, passé, or just uninteresting. In fact, when the melon is perfectly ripe and the prosciutto is good, their classic salty-and-sweet combination can be heavenly. For that matter, there is a lot to be said for eating prosciutto with fruit throughout the year, using whatever fruit happens to be at its peak: apricot, cherry, melon, nectarine, peach, grape, fig, pear, apple, persimmon. Serve the sweetest fruit you can get.

In season, pears and prosciutto make perfect partners. The best ripe pears will be firm with unblemished skins and will yield to gentle pressure at the “neck.”

For a casual stand-up snack, have everyone wrap a piece of fruit with a little bit of sliced prosciutto. Or, if you prefer something more formal, compose individual plates and serve with knives and forks. In either case, consider adding a complementary herb, like basil, parsley, spicy cress, or hyssop. I suggest tearing the prosciutto slices into long, wide ribbons. It’s more natural looking and easier to arrange.