Melon-prosciutto kabobs

Yield: 1 servings

Measure Ingredient
4 cups Honeydew melon or cantaloupe balls
8 ounces Sliced prosciutto, cut into thin strips (about 11/2 cups)
12 \N 6-inch wooden skewers

Arrange melon balls and thread prosciutto accordion-style on wooden skewers. Store in an airtight container. Chill at least 2 hours.

Transport in insulated cooler with ice pack. Makes 6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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