Though Labor Day has come and gone, it’s still officially summer until the autumn equinox on September 22. Or, if you measure seasons as I do, until summer produce is no longer ripe. There’s still time to fill up on fruit, as the peak time for melons usually lasts through September. And this summer has been a hot one—especially on the east coast—above-average temps mean greater and longer-lasting crops of cantaloupe.

I know what you’re thinking—cantaloupe? Those pale-orange cubes that stuff the bottom of caf fruit cups (when all you really want are more strawberries)? Hey, just because it’s been used as filler for exotic fruits doesn’t mean it doesn’t have its own merits! Cantaloupe is extremely cheap and one cup contains just 66 calories, so it’s easy to fill up without blowing your diet. Cut fruit can keep for up to a week, and sustainable living enthusiasts will appreciate that the United States is one of the major producers of cantaloupe. Read More »

Fruit and meat together? Sounds a bit scary, I know, but trust me! Melon wrapped in prosciutto (an Italian cured ham) is a classic dish that tastes delicious.

It’s a super easy recipe, and perfect if you want to throw a swanky dinner or cocktail party for friends. You only need a few ingredients, a package of toothpicks and a plate. See? Told you it was easy…

Ingredients:

1 Cantaloupe or other sweet melon

1 Package of prosciutto

1 tablespoon of olive oil

Salt and Pepper to taste

If you’re serving this as an appetizer, cut the melon into slices. If you’re serving it as finger food at a cocktail party, cut the melon into bite-sized chunks. The prosciutto should come already sliced paper-thin. Wrap a full strip of it around the melon slices, or trim the meat down to better wrap around the bite-sized melon pieces. Stick in toothpicks to keep the meat in place, drizzle with olive oil, and season with salt and pepper to taste.

Done and done. Now you’ve got a fancy appetizer, and loads of time left over for drink-making!