INGREDIENTS PER 4 PEOPLE
cantaloupe melon, 1 (classic melon, 1)
sliced Parma ham, 3,5 oz (speck, 3,5 oz)
a slice of sweet provolone cheese
sliced pineapple, 7 oz
Divide into halves the melon, remove the seeds, dig the pulp and keep it aside. Drain it from the juice and place inside the ham slices, then put provolone cheese cut into cubes, pineapple into chunks, a bit of ham cut into strips, the pulp of the melon sidelined (in pieces or carved with the appropriate melon baller like I did) and keep it up to fill.
If you want, add a few leaves of fresh mint.
Thanks to: Un Tavolo Per Quattro