Papaya Boat with Parma Ham and Pepper Banana

Separate the ripe papaya from the peel, cut in half, pit. Cut halves lengthwise into four wedges, drizzle with lime juice or possibly juice of a lemon, season lightly with salt and season with pepper. Wrap with Parma or possibly other air-dried ham slices. Separate banana from peel, cut into thick slices.

Stick with skewers on the papaya boats, sprinkle coarsely ground green pepper on top.

USE.

Ogen melon: winter specialty from Israel. Round shape with slightly notched segments. Yellowish skin with greenish streaks. Meltingly sweet and fragrant when fully ripened. Ogen melons ripen at room temperature. Still green fruits have to be stored a few days.

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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