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