Many years ago, pre children Ben and myself were fortunate to travel round Europe. I remember arriving in Spain and there being copious amounts of cured meat hanging from shops and restaurants and tapas in abundance. As we sat to have an afternoon drink and admire the culture were were given a piece of rockmelon and on top of it sat a small piece of prosciutto with a toothpick.
We both looked at it thinking meat and fruit? But wow did it work! The sweetness from the rockmelon and the saltiness from the prosciutto complement each other amazingly.