Summer Melon with Fig and Proscuitto Fruit Cup

Ingredients for Summer Melon with Fig and Proscuitto Fruit Cup

• 1 sharlyn melon, peeled, seeded, and cut into medium dice

• 1 honeydew melon, peeled, seeded, and cut into medium dice

• 1 cantaloupe, peeled, seeded, and cut into medium dice

• 230g prosciutto di Parma, julienned

• 1 bunch opal basil, micro leaves picked

• 4 black figs, trimmed and quartered

• 110g rocket

• 1/4 cup Tuscan extra virgin olive oil

• 1 (110g) block ricotta salata, shaved, for garnish

• 1 tablespoon chilli flakes, for garnish

How to make Summer Melon with Fig and Proscuitto Fruit Cup

For each serving, place 60g of each melon in the centre of the plate. Place 15g prosciutto on top of the melon, followed by 8 micro basil leaves, 4 fig quarters, and a few rocket leaves.

Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chilli flakes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.