Chill the melon and prepare ingredients: Keep the cantaloupe in the refrigerator until just before assembling — cold melon contrasts beautifully with the savory prosciutto and helps the fruit hold its shape. Roughly chop or break the toasted walnuts into bite-size pieces (so they sit neatly on a skewer). Tear the mint leaves into small ribbons; zest the lemon and measure the juice.

Cut the cantaloupe into uniform 1-inch cubes (about 2.5 cm). Uniform cubes ensure even, attractive skewers and consistent bites. Pat the melon cubes dry on paper towels to remove excess surface moisture — this prevents the prosciutto from becoming soggy and helps the olive oil and lemon cling to the fruit.

Slice or fold the prosciutto into ribbon-length pieces suitable for wrapping (each slice can be cut in half crosswise if large). Folding or gently stretching the prosciutto makes it easier to wrap around the melon and creates air pockets that keep the texture delicate rather than compressing the fruit.

Assemble skewers: For each skewer, pierce one melon cube, then fold a piece of prosciutto around the melon (or thread a prosciutto fold after the melon). Add a walnut piece and a mint leaf, finishing with one more melon cube or a prosciutto-flower at the top if you have extra. The order is flexible — place the walnut between melon pieces so you get a crunch in each bite. Use short cocktail skewers so the presentation is neat.

Make the finishing dressing: In a small bowl whisk together the olive oil, lemon juice, a pinch of lemon zest, and a few twists of freshly ground black pepper. The oil rounds and carries flavor; lemon juice brightens the sweetness of the melon and cuts through the fat of the prosciutto. Use only a small amount — you want a sheen, not a pool.

Finish and season: Lightly brush or drizzle the dressing over the assembled skewers (or gently toss skewers in the bowl for a second). Sprinkle the remaining lemon zest evenly over the skewers and finish with a light dusting of flaky sea salt. The salt adds the final savory lift and enhances the honeyed notes of the cantaloupe; flaky salt provides a pleasing crunch and controlled salting.

Rest briefly and serve: Let the assembled skewers sit at cool room temperature for 5 minutes so flavors marry — the olive oil and lemon soften the prosciutto just slightly and bring out the aroma. Arrange on a chilled platter, garnish with extra mint ribbons and a few walnut pieces for texture. Serve immediately — these are best enjoyed the day they’re made.