Photo: Alexander Maasch
Summer Melon with Fig and Proscuitto Fruit Cup
10 ingredients
serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
384
Calories
13g
Protein
24g
Fat
28g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Fig | 1 medium (50g) | 37 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 sharlyn melon, peeled, seeded, and cut into medium dice
- 1 honeydew melon, peeled, seeded, and cut into medium dice
- 1 cantaloupe, peeled, seeded, and cut into medium dice
- 1/2 pound prosciutto di Parma, julienned
- 1 bunch opal basil, micro leaves picked
- 4 black figs, trimmed and quartered
- 1/4 pound rocket
- 1/4 cup Tuscan extra virgin olive oil
- 1 (4-ounce) block ricotta salata, shaved, for garnish
- 1 tablespoon chile flakes, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes