Papaya, Prosciutto, and Lime

Slices of fresh papaya served with thinly sliced prosciutto and fresh squeezed lime.

  • Prep time: 10 minutes
  • Yield: Serves 2-4


  • 1 firm but ripe papaya
  • Salt
  • 2 ounces thinly sliced prosciutto
  • 1/2 lime, cut and sliced into a few wedges


1 Prep the papaya: Using a vegetable peeler, peel away the outer skin of the papaya. Cut the papaya in half. Using a metal spoon, scoop out and discard the seeds. (The seeds are edible, by the way. They taste peppery, like nasturtium flowers, and can be used in salads.)

papaya-prosciutto-2.jpg papaya-prosciutto-1.jpg

Slice the the papaya halves into wedges lengthwise.

2 Sprinkle wedges with salt: Arrange the papaya wedges on a plate. Sprinkle with a little salt.

3 Wrap with prosciutto, sprinkle with lime juice: Either wrap the wedges with prosciutto, or roll up thin sheets of prosciutto and place them between the papaya wedges.

Squeeze fresh lime juice over the papaya and prosciutto.

If you would like to serve the papaya as an appetizer, cut the papaya into 1-inch pieces, sprinkle on some lime juice, wrap each piece with some prosciutto, and secure with a toothpick.

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  • Rachel

    Papaya is my favorite fruit. I spent my childhood in South America and papaya was a staple in our diet.
    We always mixed it with fresh orange juice and red rasberries.

  • Emma

    I usually eat melon and prosciutto di Parma but this alternative seems to be pretty fresh (like summer)and tasty.
    Thanks for the idea

  • Anne

    What a great breakfast. Poached egg on toast is one of my faves as well.

    I discovered papaya on my honeymoon in Hawaii. What a treat. We ate it every morning with yogurt.

    I love the idea of eating it with a squeeze of lime, and the prosciutto is not only yummy, but adds beautiful color to the dish.

    Love your blog!

  • Maite

    By the way, we use a melon called Piel de sapo (toad skin). It’s shape is like a football ball and it is green on the outside. I found out that in the US you can find it mostly in Colorado.

  • Maite

    In Spain we use melon and jamón serrano (which is similar to Italian prosciutto but a little drier). It’s a summer favorite all through the country…