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.
Dinner
Parma Ham fruit platter with ginger and honey dressing
Serves 4
- 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
