Instructions: In a large bowl combine melon and mango.

Stir in 3 tablespoons lemon juice 2 tablespoons sugar 2 tablespoons mint and salt.

Let sit for about 10 minutes tossing occasionally.

In a small bowl whisk together remaining lemon juice remaining sugar remaining mint pepper and oil.

Place watercress on a platter and drizzle with half of dressing.

Stir remaining dressing into melon mixture.

Arrange melon mixture over watercress and cover with prosciutto and pine nuts.

Prosciutto crudo is raw unsmoked ham from the province of Parma.

Its lusty yet delicate tote results partly from a diet that includes the whey of Parmesan cheese as well as from long curing in the areas mountain air. As an appetite stimulant at the beginning of the meal thin slices of prosciutto are almost unparalleled especially in the presence of sweet chunks of melon and mango. In salad form an underpinning of zippy watercress only makes it better.

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