Melon Granita with Candied Prosciutto
Melon Granita with Candied Prosciutto pairs icy-smooth, fruity crystals with salty-sweet shards of crisp prosciutto for a refreshing contrast in every spoonful. The melon’s natural perfume shines against a lightly sugared base, while the candied pork adds crunch and a savory edge. Serve this as a chic summer dessert or a palate-cleansing course at warm-weather dinners and garden parties.
- Prep30 mins
- Cook25 mins
- Serves8
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Melon Granita with Candied Prosciutto, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 24 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 54
- Heart Health
- 52
- Metabolic
- 18
- Digestive
- 26
- Inflammatory
- 25
- Performance
- 37
- General Wellness
- 1
Tear the prosciutto into thin strips and place it in a dry nonstick sauté pan over medium heat. Cook, stirring, until the fat starts to render and the edges begin to brown slightly, just a few minutes. Transfer 2/3 of the prosciutto to a plate and reserve; this will be used later in the melon granita mixture.
- 2
Continue cooking the remaining 1/3 of the prosciutto until more fat renders and the edges start to crisp, about 1 to 2 minutes. Turn off the heat, move the prosciutto to a paper towel-lined plate, and let it cool. Chop it into small pieces once cool enough to handle, and refrigerate until needed. Do not wipe any fat from the pan.
- 3
Scoop 2 pounds of ripe, sweet melon into a bowl. Transfer 8 ounces of the melon from the bowl to a blender. Place the bowl with the remaining melon in the refrigerator until needed.
- 4
Add the reserved 2/3 portion of prosciutto to the blender. Pour in 1/3 cup of water and blend until smooth.
- 5
Pour the melon mixture into the same sauté pan used for the prosciutto; add a pinch of salt and 1/4 cup sugar. Bring to a simmer over medium-high heat, stirring occasionally. Lower the heat to medium-low and simmer gently for 15 minutes. Set a fine-mesh strainer over a bowl, pour in the melon mixture, and gently press to extract the liquid. Let cool to room temperature before proceeding, about 15 minutes. Refrigerate, if desired, to speed cooling.
- 6
Liquefy the remaining 1 1/2 pounds of melon in the blender; add it to the bowl with the prosciutto-infused melon. Add a drop or two of green food coloring and stir to combine.
- 7
Pour the melon mixture into a casserole dish. Ideally, the liquid should be about 1/2 inch deep.
- 8
Place the casserole in the freezer, uncovered, until the outside edge starts to freeze, 30 to 45 minutes. Use a fork to mix the partially frozen portion into the liquid and stir to combine. Freeze for about 30 minutes and repeat. Continue freezing and scraping with a fork as many times as needed to reach the texture of slightly wet snow. Cover and freeze until ready to serve.
- 9
For the candied prosciutto bits, add the reserved chopped prosciutto to a dry nonstick sauté pan over medium heat and sprinkle with 1 teaspoon sugar. Cook, stirring, until the sugar dissolves and the prosciutto pieces turn shiny. Transfer to a plate and let cool. The prosciutto should be crispy when cool.
- 10
To serve, use a fork to break up the granita into crystals, as fine or as coarse as you prefer. Sprinkle with the candied prosciutto bits.
- Calories 82.39 kcal Low Source 4%
- Protein 1.54 g Low Source 3%
- Carbohydrate 17.5 g 6%
- Total Fat 1.24 g Low Source 2%
- Saturated Fat 0.56 g Low Source 3%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 3.3 mg Low Source 1%
- Sodium 81.93 mg Low Source 4%
- Dietary Fiber 1.5 g Low Source 5%
- Total Sugars 16.14 g --
- Added Sugars 0.41 g Low Source 1%
- Calcium 9.68 mg Low Source 1%
- Iron 0.28 mg Low Source 2%
- Potassium 258.95 mg Low Source 6%
- Vitamin A 3.69 mcg Low Source 0%
- Vitamin C 21.81 mg Good Source 24%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Food Dyes 🎨
About This Recipe
Melon Granita with Candied Prosciutto is made with 6 ingredients and serves 8. It takes about 55 mins and is rated easy. Key ingredients include Green Food Coloring, Honeydew Melon, Prosciutto, and Salt. Each serving provides about 82.39 kcal.
Recipe Questions
- What is Melon Granita with Candied Prosciutto made of?
- The main ingredients are Green Food Coloring, Honeydew Melon, Prosciutto, Salt, Sugar. The full list of 6 is above.
- How long does it take to make Melon Granita with Candied Prosciutto?
- About 55 mins in total: 30 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 82.39 kcal. The full nutrition breakdown is above.
- Is Melon Granita with Candied Prosciutto easy to make?
- This recipe is rated easy, with 6 ingredients and 10 steps.
- Is Melon Granita with Candied Prosciutto healthy?
- Melon Granita with Candied Prosciutto has an easyChef Pro health score of 36/100. Per serving, it provides 82.39 calories and 1.54 g of protein, or 3% of the Daily Value. It is a good source of vitamin C. It contains Food Dyes, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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