Tuscan melons are a type of cantaloupe … the best type!
Originating in Italy, this fruit with the sweet aroma, will seduce your senses, the moment you slice into it.
What sets these melons apart is a sweetness you just won’t find anywhere else.
They have dark green grooves (indicating a sweet firm flesh) that change to a golden-cream color (softer texture, richer flavor) as the melons ripen.
Not that you need a reason to eat this fantastically flavored fruit, but they are an excellent source of Vitamin A and C.
We all know that Melon and Prosciutto are an Italian classic combination. With the addition of the mozzarella and the baking of the Prosciutto, (until it;s crispy) this salad is a delicious light breakfast or mid-morning snack.
- 1 ripe melon
- Extra virgin olive oil
- Lemon juice (fresh squeezed)
- As far as a recipe is concerned, I don’t really have one, however, there are guidelines and ratio’s.
- I usually use the entire melon, cut into chunks or melon balls.
- When I use the Ciliegine, (small mozzarella balls) I scoop the melon into balls (Makes for a nice presentation when served in melon bowls).
- If I only have Ovalini, I simply cut it into chunks the same size as the melon.
- For every 1-cup of melon, I add 1/2-cup of mozzarella (for 2-cups melon, 1-cup Mozzarella and so on).
- For the dressing, I use equal parts extra virgin olive oil and fresh lemon juice (approximately 1-Tablespoon of each for every 1/2-cup cheese to 1-cup melon).
- On a baking sheet, bake the prosciutto in a 350* oven until desired crispness (about 15 minutes).
- To put the salad together, mix the dressing, add to the combined fruit and cheese, season with a bit of salt and pepper to taste. Top with crumbled Prosciutto.