• ½ small orange-fleshed Canataloupe melon, peeled, deseeded and sliced
• ½ small green-fleshed Galia melon, peeled, deseeded and sliced
• 1 ripe papaya, peeled, deseeded and sliced
• 1 large pear, cored and sliced
• Juice of ½ lemon
• 150g wholemilk or low fat natural yogurt
• 2 tbsp clear honey
• 1tsp finely grated fresh root ginger
• 8-12 slices Parma Ham

Arrange slices of each melon onto 4 serving plates with papaya and pear. Squeeze a few drops of lemon juice over each serving.
Mix together the yogurt, honey and ginger. Serve in separate tiny pots on the side of the plates, to use as a dip.
Arrange the slices of Parma Ham onto the plates, on top of the fruits. Serve at once.