- 1 Honeydew melon
- 1 Galia melon
- 1 cut Watermelon
- 250 milliliters (approximately 1 cup)white Port wine
- 125 milliliters (approximately 1/2 cup)dry White wine
- juice of Lemons
- 70 grams (approximately 1/2 cup) Powdered sugar
- 250 grams (approximately 8 3/4 ounces) ounces) Prosciutto (sliced very thin)
Halve and seed cantaloupe and Galia melon. Remove the seeds from the watermelon.
Cut flesh into bite-size cubes.
Combine the port wine, white wine, powdered sugar and lemon juice in a bowl and add the melon. Refrigerate until chilled, about 2 hours.
Halve prosciutto slices lengthwise. Drain melon pieces, pat dry and alternately thread the melon and prosciutto on skewers. Grind a little pepper over the kebabs and arrange on a plate with bread sticks.