Why This Recipe Works

In our spin on this warm-weather dish, we sought to bring exciting flavors and textural interest to the classic combination of melon and prosciutto. To avoid large, underseasoned chunks of fruit, we scooped honeydew melon into irregular, flat pieces, which have divots that hold seasoning well. We tossed the fruit in a mixture of seasoned honey, lemon juice, and mint, which boosted natural sweetness and acidity. We topped the melon with skillet-crisped prosciutto, which remained snappy atop the juicy melon. We used the rendered prosciutto fat to bloom a mixture of vibrant spices, including cumin and Aleppo pepper, a mild, sweet pepper that turned the oil bright red. The result was a crunchy, flavor-packed chili dressing that brought bold flavors and colors to this summer showstopper.

Before You Begin

We like Aleppo pepper for the fruitiness and bright red color it imparts to the oil, but you can substitute paprika or gochugaru; do not substitute red pepper flakes. To crush the cumin seeds, use a mortar and pestle or seal them in a large zipper-lock bag and crush them with a rolling pin or heavy saucepan.

Instructions

Heat oil in 12-inch nonstick skillet over medium-low heat until shimmering. Arrange prosciutto in even layer in skillet and fry until crispy and lightly browned on both sides, 1 to 3 minutes per side. Transfer prosciutto to paper towel–lined plate.

Remove skillet from heat and add cumin seeds and Aleppo pepper to fat remaining in skillet. Let sit until spices are fragrant and oil is bright red, 20 to 30 seconds. Immediately transfer oil mixture to small heatproof bowl to prevent spices from burning. Stir in ¼ teaspoon table salt; set aside.

Whisk lemon juice, honey, pepper, and remaining ¼ teaspoon table salt together in large bowl. Using large spoon, scoop melon into large pieces. Add melon and 2 tablespoons mint to bowl with lemon juice mixture and toss to combine.

Using tongs or slotted spoon, transfer melon mixture to serving platter. Stir spiced oil to recombine and drizzle over melon. Break prosciutto into 1- to 2-inch pieces and arrange over melon. Sprinkle with remaining 2 tablespoons mint and sea salt. Serve.