Using a large chefs knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into 8 equal pieces. With a paring knife, remove the rind from each slice. Set aside. Hold the mango upright on a cutting surface. Using a chefs knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into 8 equal pieces. Set aside. Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise and remove the pit. Cut each peach half into 4 equal slices. Set aside. Divide the fruits equally among 4 plates. Season with salt. Top each plate with 2 pieces prosciutto, covering the fruit. Garnish with a sprig of cilantro and a wedge of lime. Serve immediately. Serves 4. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 5 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 24.1mg||1 %|
|Potassium 603.3mg||16 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 23.9g|
|Protein 2.2g||3 %|
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Calories per serving: 110
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