Prosciutto with Melon, Anise and Black Pepper

Judy Rodgers first introduced me to the idea of pairing melon with anise flavors. Since then I have experimented with the pairing all the time, in many different ways. This recipe is a simplified version of the one that I first fell in love with.

Prosciutto with Melon, Anise and Black Pepper 

Print This Recipe Total time Yield 6Source Inspired by Judy RodgersPublished

serves 6


  • 1 medium sized ripe melon
  • 1 teaspoon anise seeds
  • 1 teaspoon roughly cracked black pepper
  • 12 slice procsuitto, thinly sliced


Halve and seed the melon. The super sweet variety will work nicely (with the exception of water melon). Cut each half into 6 equally sized wedges, then carefully carve away the rind from each wedge. Make sure you remove enough of the rind to remove the tough parts. Work carefully to make as elegant a presentation as possible.

Move the wedges to a serving platter and drape 1 prosciutto slice over each wedge. Provide the anise seeds and cracked pepper on the side for each guest to use as they prefer. Or alternatively sprinkle them onto the wedges yourself.