Ingredients

• 1  recipe Chile Syrup, recipe below
• 3  cups papaya or cantaloupe chunks or balls
• 3  cups honeydew melon chunks or balls
• 3  cups seeded watermelon chunks or balls
• 20  10-inch bamboo skewers
• 4  oz. thinly sliced prosciutto (6 slices)
• 1  Tbsp. packed brown sugar
• 1  tsp. ground ancho, pasilla, or cayenne chile pepper
• 1/2  tsp. paprika
• 1/2  tsp. ground cumin
•   Snipped cilantro

Directions

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.

Chile Syrup: In small saucepan bring 1 cup water; 1 cup sugar; and 1 tsp. ground ancho, pasilla, or cayenne chile pepper to boiling. Stir to dissolve sugar. Remove from heat; cool.

5. Hot: 1 tsp. ground ancho chile pepper
Hotter: 1 tsp. ground pasilla chile pepper
Hottest: 1 tsp. ground cayenne chile pepper