browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns

Posted by on August 31, 2012

This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone.  Featuring Finocchiona Salami and Salumi Salami from our friends at Salumi Cured Meats we finish it all off with colorful, crunchy and exquisite candied anise, fennel, Indian coriander and pink peppercorns.  The salty savoriness of the salami is a perfect compliment to the super sweet melon.

You’ll want a completely ripe melon for this dish so look for melon skins that are  firm and free of bruising or soft spots.  The stem end should not be green, and the end of the melon opposite of the stem should have a nice strong pleasant aroma.

A great offering for the upcoming Labor Day BBQ’s and picnics.  Enjoy!

Salumi Wrapped Melon with Candied Seeds


Candied Fennel, Anise and Coriander Seeds


1 melon - cantaloupe (aka muskmelon) or any other ripe variety at your local market
10-15 slices of salami, thinly sliced
For Candied Seeds
1/4 cup Pink Peppercorns
1/4 cup Fennel Seeds, toasted
1/4 cup Anise Seeds, Toasted
1/4 cup Indian Coriander Seeds, toasted
1/3 cup sugar
2 tsp. olive oil
3 Tbls. water
1/8 tsp. baking soda


  1. For Candied Seeds:
  2. Toast fennel, anise and Indian coriander seeds, lightly, in a dry skillet. Transfer to a plate.
  3. Put sugar, water and butter in a saucepan over low heat until sugar dissolves. Once the sugar dissolves, increase heat and boil for about 2 minutes (or until the liquid is thick and syrupy.
  4. Remove from heat and add the baking soda, toasted seeds and pink peppercorns. Mix rapidly to coat seeds and peppercorns with syrup.
  5. Pour mixture on a parchment lined cookie sheet, pressing them lightly to separate.
  6. Allow to cool completely and they are ready to use with the melon recipe
  7. Store remaining in a tightly covered container in a cool dry place.
  8. Slice melon in half and remove seeds
  9. Using a melon baller, scoop out the melon balls
  10. Place melon balls atop a lovely slice of salami and secure with a toothpick
  11. Sprinkle each melon ball with the candied seeds and pink peppercorns
  12. Arrange on a platter and serve

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>