Trim about 1/2 inch off the top and bottom of each melon to reveal the inner fruit and create a flat surface. Stand the melon on one of the sliced, flat ends. Following the natural round shape of the melon, use a very sharp knife to remove the skin, turning the melon as you make each cut. Make sure your cuts are deep enough to cut beneath the rind and expose the vibrantly colored flesh, but be careful not to cut off too much of the fruit. Do not cut the melon in half.
Using a melon baller, press firmly into the flesh to create an indentation; twist in an even, clockwise motion to scoop out a round ball. Cutting as closely as possible, continue making balls until all that is left is a large melon “wiffle ball.” You will have more melon balls than are needed for the canapés.* Sprinkle 12 cantaloupe and 12 honeydew balls with lime juice; toss with the mint.
For a fun, colorful presentation, arrange the canapés vertically.Thread one cantaloupe ball onto a cocktail pick or skewer with the most attractive, well-rounded portion of the melon ball on the top and the flatter side on the bottom. Gather one of the strips of prosciutto into a ruffle and thread onto the skewer. Finish the canapé with a honeydew ball, again, with the rounder side on the top and the flatter side on the bottom. The flat side of the melon ball will form the base for which the canapé to stand.
Repeat the process with the remaining prosciutto and melon balls, beginning half of the skewers with cantaloupe and half with honeydew to vary the color pattern for presentation purposes. Serve cold or at room temperature garnished with sprigs of fresh mint.
*Serving Suggestion: Toss leftover melon balls with aged balsamic vinegar and freshly ground black pepper; sprinkle with fresh chopped mint and serve at room temperature.
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