Monday, October 26

Melon Ribbons with Prosciutto

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Melon Ribbons with Prosciutto Recipe

By Tammy Algood Published: August 1, 2016

  • Yield: 6-8 Servings



  1. With a vegetable peeler, shave along the edges of the cut melons to make long, thin ribbons. Carefully transfer to a mixing bowl and sprinkle with the lemon juice, salt, pepper and half of the mint. Toss gently to combine. Divide among chilled serving plates and arrange the prosciutto over each. Sprinkle with the remaining mint and serve immediately.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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