Prosciutto works well with many fruits. I have often had it with rockmelon which is common here in Australia. My favourite would have to be with peaches though. The flavour of peaches go really well with prosciutto.

You mean prosciutto...

As an Italian living in Denmark i can assure you that seeing this really made me feel nostalgic :)
Just a couplo of notes, if you want to keep the italian style:

1) Melons in Italy are orange and tante extremely more sweet than the green one i can find in Denmark. I don't know how it works in the States but i think this is pretty important.

2) Prosiutto di Parma and prosciutto di San Daniele (the two best qualities you can get) are famous for being sweet. Wikipedia tells me that in the States sugar is involved in the production of prosiutto which probably means that you have even sweeter prosciutto over there. Prosciutto di Parma does not use sugar at all and it fits melon perfectly.

Well... that was it! :) Take a look at my blog if you're into traditional italian food!

This is a wonderful example of the genius Italy has for simple yet fabulous food.

Here's another surprising pairing for melon that I ran across this fall: watermelon, cracked black peper, and chevre.

The creamy, slightly salty cheese really brings out the sweetness of the melon, and gives a nice texture balance. I think you can use any mild soft white cheese: feta should work too.

The cracked pepper gives it a nice "zing".

You can add tomatoes, greens and a drizzel of olive oil to the party. Fresh basil would add to the pepper notes. I am not a big salad fan, but I had seconds of this one!

Raw bacon wrapped around fruit. Can't you just smell the hospital emergency room from here?

Prosciutto is actually salted and air dried. I don't think it'll send you to the emergency room since its preserved and prevented from decaying.

Very creative way of presenting it!

I am Italian (and an engineer, by the way), and I confirm that usually we use a different, more savoury variety of mellon, which is orange inside, and like covered with a coarse web outside.
(attaching url...)
http://www.mondodelgusto.it/blog/wp-content/uploads/2007/05/melone-di-pachino.jpg

Anyway, personally I find that flavour too strong.

"Prosciutto" is written like that, and pronounced more or less like "proshiouttow".

Keep up the good work!
Bye
Andrea

"raw bacon" indeed... but I'm happy that some people don't know what they're missing - that way they won't help raise the prices!

This is a popular dish in Spain, too, though someone pointed out to me years ago that it started out merely as a way to use poorer-quality ham than the melt-in-your-mouth Pata Negra hams from Huelva.

Don't get really good Spanish ham and make melon with prosciutto with it, it's a waste; find a way to slice it paper-thin and eat it by itself. In Spain, never pay top dollar for "melón con jamón".

Melon: my family likes to squirt a little lemon juice on melon, and occasionally a little salt as well.

You know what else is really good, along the same lines as the prosciutto melone? Watermelon, ricotta salata and mint leaves. I think I saw something like this in Martha Stewart, tried it, and loved it.

Thanks for wonderful post here... such lovely recipes... Love to cook and play in my kitchen... B)