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1
recipe Chile Syrup, recipe below
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3
cups papaya or cantaloupe chunks or balls
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3
cups honeydew melon chunks or balls
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3
cups seeded watermelon chunks or balls
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20
10 inches bamboo skewers
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4
ounces thinly sliced prosciutto (6 slices)
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1
tablespoon packed brown sugar
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1
teaspoon ground ancho, pasilla, or cayenne chile pepper
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1/2
teaspoon paprika
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1/2
teaspoon ground cumin
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Snipped cilantro
1. Prepare Chile Syrup. Place papaya, honeydew, and watermelon in large self-sealing plastic bag. Pour in Chile Syrup. Seal; turn to coat. Marinate in refrigerator 2 to 4 hours, turning bag occasionally. Drain papaya and melon, reserving syrup. Thread papayas and melon pieces on skewers.
2. Heat oven to 400 degrees F. Arrange prosciutto, cut in thin strips, in single layer on large baking sheet. Bake 6 to 8 minutes or until crisp. Transfer to paper towels; cool.
3. In bowl combine brown sugar, the 1 teaspoon ground chile pepper, the paprika, cumin, and 1/8 teaspoon salt. Sprinkle skewered papaya and melon with spice mixture, prosciutto, and cilantro. Drizzle Chile Syrup. Serve with any remaining spice mixture and syrup. Makes 10 servings.
- Note Hot: 1 tsp. ground ancho chile pepper Hotter: 1 tsp. ground pasilla chile pepper Hottest: 1 tsp. ground cayenne chile pepper
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1
cup water
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1
cup sugar
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1
teaspoon ground ancho, pasilla, or cayenne chile pepper
In small saucepan bring water; sugar; and ancho, pasilla, or cayenne chile pepper to boiling. Stir to dissolve sugar. Remove from heat; cool.
- Servings Per Recipe 10,
- Calories 171,
- Protein (gm) 4,
- Carbohydrate (gm) 34,
- Fat, total (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 32,
- Vitamin A (IU) 2089,
- Vitamin C (mg) 31,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Sodium (mg) 249,
- Potassium (mg) 317,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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