These bite-size prosciutto and watermelon skewers with fresh basil are the best summer appetizer! You’re going to love the sweet, salty, umami freshness of this simple recipe.

Have you ever had prosciutto and cantaloupe? It’s a simple Italian staple, and the combination is out of this world. Sweet, salty deliciousness with only TWO ingredients!

This is a twist on traditional prosciutto e melone, with watermelon instead of cantaloupe. I added fresh basil for an aromatic, peppery addition that goes so well with the salty umami of the prosciutto and the sweet, ripe watermelon. A drizzle of tangy balsamic and earthy olive oil helps round the whole thing out.

But honestly, you could just wrap some prosciutto around some watermelon and call it a day without any more ingredients.

In this post I’ll explain how to pick the BEST watermelon, how to cut a watermelon into perfect cubes, how to assemble these prosciutto and watermelon skewers, and provide some other fun savory ways to use fruit!

How to pick a sweet, ripe watermelon.

There are two rules for picking the best watermelon at the store.

Make sure you get it in season. Watermelon is best in the summer, and will specifically vary depending on where you live. Here in Texas, it’s best from June-August. Keep an eye out at your farmer’s markets or for big grocery store displays- they’ll be everywhere when they’re in season!
Choose one with a yellow spot. I know it’s not as pretty as a perfect green specimen, but the yellow spot is KEY for sweetness. Why? Because if it has a yellow spot, it means it was ripened on the vine, instead of picked early. The yellow spot indicates where it made contact with the ground, and if it’s there, it means it was on the vine for a long time, reaching its sweetest potential before it was picked.

How to cut watermelon into perfect cubes

You don’t need a lot of watermelon for this recipe, so I recommend buying a personal sized watermelon and using this method to cut it into perfect cubes- as many as you need. Then, you can save the rest (in perfect cubes or messy pieces) to snack on later.

First, cut the watermelon in half and cut slices about 1″ thick.
Then, use your knife to cut squares from that slice while it’s lying on the cutting board.
Use your knife to cut around the rind. Done!

You’ll end up with some perfect cubes and some oddly shaped pieces. Set aside 12 of your best cubes for this recipe- more if you plan on making a lot of these skewers.

How to assemble prosciutto and watermelon skewers

Once you have the watermelon cut, these are literally the easiest things you could ever make but they make such an impressive, fun appetizer! Or dinner. Seriously, give me some bread to mop up the oil and a platter of these and I’m set for a meal.

And the best part? NO COOKING REQUIRED! Which makes them perfect for hot weather.

First, cut the prosciutto in half lengthwise so you have a strip a little more than an inch wide. Lay it out on your cutting board.
Place a whole basil leaf on top of the prosciutto in the center, and place a cube of watermelon on top of that.
Then, wrap the prosciutto around the watermelon and insert the skewer on the side with the overlap, so it stays together. Done!

They’re delicious served as is, but if you like, you can drizzle them with some extra-virgin olive oil and some balsamic. I recommend using either balsamic glaze or high quality aged balsamic vinegar– they are thick and syrupy, which helps it stick and tames its acidity.

Other Sweet/Salty/Savory Fruit Recipes

Watermelon Salad with Queso Fresco, Lime, and Cilantro
Arugula, Cantaloupe, and Prosciutto Salad with Goat Cheese and Almonds
Apricot Chicken Salad with Dill and Sunflower Seeds
Mango Quinoa Salad
Simple Summer Peach Salsa
Chicken Salad with Grapes and Walnuts

Did you make these Prosciutto and Watermelon Skewers? Please comment below and Rate this Recipe!