Fruit and prosciutto

Yield: 4 servings

Measure Ingredient
1 Cantaloupe
1 Mango
2 Peaches
4 Sprigs cilantro
Coarse salt; to taste
8 slices Prosciutto
1 Lime; quartered

Using a large chef's knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into 8 equal pieces. With a paring knife, remove the rind from each slice. Set aside.

Hold the mango upright on a cutting surface. Using a chef's knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into 8 equal pieces. Set aside.

Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise and remove the pit. Cut each peach half into 4 equal slices. Set aside.

Divide the fruits equally among 4 plates. Season with salt. Top each plate with 2 pieces prosciutto, covering the fruit. Garnish with a sprig of cilantro and a wedge of lime. Serve immediately.

Serves 4.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 998 Calories (kcal); 38g Total Fat; (35% calories from fat); 128g Protein; 30g Carbohydrate; 318mg Cholesterol; 12242mg Sodium Food Exchanges: 0 Grain(Starch); 18 Lean Meat; 0 Vegetable; 1½ Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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