Use What You Have
Prosciutto Melon Granita Recipe
Ingredients
- 3 ounces prosciutto
- 2 pounds ripe sweet melon, any type
- 1/3 cup water
- 1/8 teaspoon kosher salt
- 1/4 cup plus 1 teaspoon white sugar, divided
- 2 drops green gel food coloring, or as needed
Directions
- Begin by tearing the prosciutto into thin strips. Place them in a dry nonstick saut pan over medium heat. Stir occasionally, allowing the fat to render and the prosciutto to brown slightly at the edges. This should take just a few minutes.
- Once the prosciutto starts to crisp, remove about two-thirds of it and transfer to a plate. This portion will be used later for the melon granita mixture. Continue cooking the remaining one-third of the prosciutto for 1-2 more minutes until the edges become crispy. Remove from the pan and place onto a paper towel-lined plate to cool.
- Once cool enough to handle, chop the crispy prosciutto into small pieces and refrigerate. Do not wipe any fat from the pan; leave it for the next steps.
- While the prosciutto is cooling, scoop 2 pounds of ripe melon into a bowl. Set aside 8 ounces of melon and transfer it into a blender. Place the rest of the melon back into the refrigerator to keep it cool.
- Add the reserved two-thirds of the prosciutto into the blender with the melon. Pour in 1/3 cup of water and blend until smooth.
- Transfer the melon mixture into the same saut pan you cooked the prosciutto in. Add a pinch of salt and 1/4 cup of sugar. Bring to a simmer over medium-high heat, stirring occasionally. Once it starts to simmer, reduce the heat to medium-low and let it gently cook for about 15 minutes.
- Set a fine mesh strainer over a bowl and pour the melon mixture into it. Gently press the mixture to extract as much liquid as possible. Allow this liquid to cool down to room temperature for about 15 minutes. For quicker cooling, place it in the refrigerator.
- While the liquid cools, blend the remaining 1 1/2 pounds of melon until smooth. Add this liquid to the prosciutto-infused melon mixture and stir to combine. If you want a slightly green hue, add 1-2 drops of green gel food coloring and mix.
- For a light melon-green color, ensure that the liquid appears a medium green before freezing. The granita will freeze to a shade about half as dark as the liquid before freezing.
- Pour the melon mixture into a casserole dish, ensuring that the liquid depth is about 1/2 inch. Place the casserole in the freezer, uncovered, for 30 to 45 minutes or until the outer edges begin to freeze.
- After the edges freeze, take a fork and scrape the frozen part into the liquid, stirring it to combine. Freeze for another 30 minutes, and repeat the process. Continue scraping and freezing until the granita has a snow-like texture.
- Once the granita reaches the desired texture, cover it and freeze until ready to serve.
- For the candied prosciutto bits, take the reserved chopped prosciutto and place it in a dry nonstick saut pan over medium heat. Sprinkle it with 1 teaspoon of sugar. Stir until the sugar dissolves and the prosciutto becomes shiny. Transfer the candied prosciutto onto a plate and let it cool. It should be crispy once cool.
- To serve, use a fork to break up the granita into crystals. You can make them as fine or coarse as you prefer. Sprinkle the candied prosciutto bits over the granita for a savory-sweet finish.
Nutrition Facts (per serving)
| Calories | 86 |
|---|---|
| Total Fat | 1g (1% Daily Value) |
| Saturated Fat | 0g (2% Daily Value) |
| Cholesterol | 7mg (2% Daily Value) |
| Sodium | 323mg (14% Daily Value) |
| Total Carbohydrate | 16g (6% Daily Value) |
| Dietary Fiber | 1g (4% Daily Value) |
| Total Sugars | 16g |
| Protein | 4g (8% Daily Value) |
| Vitamin C | 42mg (46% Daily Value) |
| Calcium | 12mg (1% Daily Value) |
| Iron | 0mg (2% Daily Value) |
| Potassium | 357mg (8% Daily Value) |
The Story Behind Prosciutto Melon Granita
The Prosciutto Melon Granita is a modern twist on a classic Italian pairing: sweet, juicy melon with savory, salty prosciutto. While the combination of melon and cured ham has been enjoyed in Italy since at least the Renaissance, the idea of transforming it into a frozen dessert is relatively recent. Granita itself originates from Sicily, where locals mastered the art of creating icy, refreshing desserts flavored with fruits, coffee, or almonds. This recipe brings together the centuries-old Italian love for contrasting flavors with contemporary culinary innovation.
Regional Characteristics
This dish draws heavily from Southern Italian cuisine, particularly Sicily, where the climate favors both melon cultivation and inventive frozen treats. Unlike northern Italian desserts, which often emphasize pastries or custards, Sicilian granitas are naturally lighter and more refreshing, perfect for hot Mediterranean summers. The use of prosciutto adds a savory note typical of Italian antipasti, but here it is subtly integrated into a dessert, showing the versatility of regional ingredients.
Differences from Similar Dishes
While traditional granitas are usually sweet and fruit-focused, Prosciutto Melon Granita balances sweetness with saltiness, creating a unique umami profile. It differs from standard melon sorbets, which are smooth and fully sweet, by retaining a slightly crystalline, icy texture. Unlike a prosciutto-wrapped melon appetizer, the granita transforms the experience into a frozen, dessert-like form, making it both playful and sophisticated.
Typical Occasions and Serving
This dessert is often served as a palate cleanser between courses in fine dining, especially in summer menus. It can also appear at upscale buffets or garden parties, where light, refreshing dishes are preferred. The granita is typically spooned into small bowls or glasses, sometimes garnished with crispy candied prosciutto bits, emphasizing both its visual appeal and the contrast of textures.
Interesting Facts
- The granitas texture, somewhere between snow and slush, is achieved by repeated freezing and scraping, a technique dating back to 19th-century Sicily.
- Adding prosciutto to a dessert might seem unconventional, but Italians have long embraced the interplay of sweet and salty flavors, such as in figs with ricotta or honey-glazed meats.
- The choice of melon varietycantaloupe, honeydew, or Galiacan subtly change the flavor and color of the granita, allowing for seasonal and regional creativity.
- Green food coloring is optional, but it enhances the visual resemblance to a traditional melon slice, making the dessert more playful and appealing.
In conclusion, Prosciutto Melon Granita is more than a dessert; it is a celebration of Italian culinary ingenuity, blending traditional ingredients with modern presentation. Its balance of sweet, salty, and icy textures makes it a standout choice for summer menus and a testament to the enduring appeal of Italian flavor contrasts.
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