Cantaloupe & Prosciutto Salsa Cruda

Cut the cantaloupe in half and seed it.

Note: if you don’t want to use the rind as a bowl, skip the next three steps.

Use an ice cream scoop to remove all but about 1/4″ of the flesh from one half of the melon, as shown. Set the flesh aside.

If the hollow rind won’t sit upright on its own, cut a small sliver off of the bottom center to make a flat spot.

Put the rind bowl in a large zip-top bag and freeze it.

Cut all of the melon to a medium dice and put it in a large mixing bowl.

Chop the prosciutto to approximately 1/4″.

Mince the shallot and chop the parsley (medium—you need about 1/3 cup).

Add the prosciutto, shallot, parsley, salt and pepper to the mixing bowl.

Whisk the vinegar and honey together in a small bowl, then add it to the melon.

Mix the salsa well, cover and refrigerate at least two hours, stirring occasionally.

Serve and enjoy!