Prune and Melon Medley Recipe

Enjoy a delightful and refreshing fruit salad that perfectly balances sweetness and juiciness. This vibrant dish features a mix of succulent melons—like honeydew, cantaloupe, and watermelon—each adding its own unique flavor and texture. Ripe and sweet, these melons offer a burst of juicy goodness in every bite.

Prep Time 15 minutes

Cook Time 15 Minutes

Serving Size: 4

Calories: 410

Carbohydrates: 56g

Protein: 10g

Fat: 17g

Fiber: 5g

Sugar: 44g

8 slices prosciutto
6 cups baby arugula
1/4 cup lemon juice
2 tbsp maple syrup
salt & pepper to taste
3 tbsp olive oil
1 small honeydew melon, cubed
12 Sunsweet Prunes, halved

Preheat oven to 350°F and line a baking sheet with parchment paper and lay the prosciutto slices smoothly on top. Place a second layer of parchment paper over the prosciutto and weigh the whole thing down with large ovenproof dishes. Bake for approx. 12 to 15 minutes, or until crispy. Set aside to cool.

Meanwhile in a small bowl, make the dressing by whisking together lemon juice, 2 tablespoons water, maple syrup, salt, pepper and olive oil.

In a medium bowl, toss arugula half of the dressing and arrange onto serving plates. Top with cubed melon and halved prunes.

Crumble the crisp prosciutto over top and serve with the remaining dressing.

Tip: Garnish with mint leaves and crumbled goat cheese if desired.

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