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
Prosciutto and Watermelon Skewers
- 12 cubes of seedless watermelon about 1" big
- 6 slices prosciutto cut in half lengthwise
- 12 basil leaves
- extra-virgin olive oil optional
- balsamic glaze or aged balsamic vinegar optional
- Lay a piece of prosciutto out and place a basil leaf in the center.
- Add one watermelon cube on top of the basil and wrap with the prosciutto.
- Skewer the prosciutto wrapped watermelon starting on the side with the open part of the prosciutto.
- Repeat to make 12 total. Optional: drizzle with extra-virgin olive oil and balsamic glaze or aged balsamic vinegar before serving.
- Substitutions: Other melons, such as cantaloupe or honeydew, can be used instead of the watermelon. You can also use arugula or mint instead of the basil.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.