My best friend discovered these at a fancy restaurant. Just 3 ingredients but tastes like pure spring.

For a slightly different flavor while keeping it low carb, you can swap cantaloupe for honeydew or a very ripe, firm pear—just keep the pieces small and bite-sized. If you want a touch of extra brightness without adding real sugar, you can very lightly mist the finished bites with a squeeze of lemon, but keep it minimal so the prosciutto doesn’t get soggy. For a more savory twist, tuck in a tiny crumble of soft goat cheese with the mint before wrapping, though this technically adds a fourth ingredient. If you’re prepping ahead for a party, cut the melon and mint in advance and store them separately in airtight containers in the fridge, then wrap with prosciutto and skewer within a couple of hours of serving so everything stays fresh. Food safety tips: Always wash your hands, cutting board, and knife before and after handling the cantaloupe; the rind can carry bacteria, so rinse and scrub the outside under running water before cutting. Keep the prosciutto refrigerated until you’re ready to assemble, and don’t leave the finished bites at room temperature for more than 2 hours (or 1 hour if it’s very warm outside). Discard any leftovers that have been sitting out too long, and store any properly chilled extras in a covered container in the fridge for up to 1 day, knowing the texture is best on day one.