½ large honeydew melon
½ large rockmelon
¼ piece seedless watermelon
16 small skewers
Small basil leaves
220g cherry bocconcini, drained
100g prosciutto, torn in thinner strips
Good quality pesto, to drizzle
Using a melon baller, scoop out balls from the honeydew, rockmelon and watermelon. You will need 16 of each.
Skewer a piece of each melon, with basil, bocconcini and prosciutto. Serve with pesto to dip.
TIP You will have leftover melon, so keep and use in fruit salad, or chill and use in smoothies.