NZ Woman's Weekly

Melon ball shots

  • Total time

    20 minutes
  • Servings

  • Courses


Ready in 20 minutes, serves 6.

  • 1/4 honeydew melon, peeled and seeded
  • 1/2 rock melon, peeled and seeded
  • 150g bocconcini, drained and torn
  • 1/2 cup mint leaves, chopped
  • Zest and juice of 1 lemon
  • 1 tbsp olive oil
  • 100g prosciutto, torn
  • Freshly cracked pepper

1. Using a melon baller, scoop balls from melons and place in a large bowl. Add the next 4 ingredients and mix well. Season.

2. Spoon mixture into 12 small shot glasses or 6 large shot glasses. Top with prosciutto, then serve.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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