Melon and Ginger - Sushi Style & Prosciutto Style

Sep 13, 2007 by bartolimu | 0 Comments| Share it:   



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I came up with the idea for this dish in an Italian deli. It’s a play on the classic prosciutto and melon appetizer, replacing wonderful, juicy Italian meat with wonderful, juicy pickled ginger. Since both melon and ginger love salt (and heck, who doesn’t), I top everything off with a pinch of sel gris for flavor and a bit of added crunch.

This is not an appetizer for everyone. It requires pretty high-quality melon to play equal partner to the pickled ginger, and the result is an extremely powerful flavor combination. That said, I’m not a big fan of pickled ginger and I still loved the heck out of this combination.


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 8

Filed Under


  • 1 yellow watermelon
  • 1 honeydew melon
  • 1 heirloom tuscan melon
  • Pickled ginger a.k.a. sushi ginger
  • sel gris

Step 1

Begin by attacking the watermelon. It's pretty unstable, so carefully cut off one end


Step 2

Then cut off the other end. Stand it up on its new, stable footing.


Step 3

Cut long, curvy strips from the outside of the melon. Try to get all of the rind without chunking out any of its sweet, juicy flesh.


Step 4

Continue until you have an amorphous blob of watermelon.


Step 5

Now cut it lengthwise into 2 cm chunks.


Step 6

Extract the juicy core, which is more solid and sweeter than the seed-bearing flesh.


Step 7

Cut the melon's heart into 1-1.5 cm by 5 cm chunks, suitable for wrapping or otherwise mucking with. Repeat for each chunk of melon until you have the heart pieces plus a whole bunch of seeded parts. Don't throw this stuff away, it's quite edible, just not texturally-suited for our current designs.


Step 8

After the watermelon is done, apply similar treatment to the honeydew and tuscan.


Step 9



Step 10



Step 11



Step 12

Open up your pickled ginger and pull out the longest and widest pieces.


Step 13

Variant 1: Prosciutto Style This works best with the longer, thinner pieces of ginger. Starting at one end of a melon piece, wrap your ginger around the melon once or twice. If you come up short, overlap a couple of pieces to get a proper amount of wrapping done. Distribute some sel gris long the top of the roll.


Step 14

Variant 2: Sushi Style This is a better method for the short, wide pieces of ginger. Lay a single piece along the top of the melon, like a piece of sashimi goes onto rice. Top with a cluster of sel gris in the middle of the "sashimi."


Step 15



Step 16

Prosciutto Style


Step 17

Sushi Style

Now that you have learned how to make melon and ginger - sushi style & prosciutto style, please be sure to view these other fruit recipes. Also, you will love these American recipes.


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