Slice the cantaloupe. Take the chilled, ripe cantaloupe, halve it, scoop out the seeds, and peel it. Run it across the mandoline to make super-thin slices.

Layer the platter. Pat the zucchini dry. Layer the zucchini and cantaloupe slices across a large platter, alternating, so the color moves from orange to green and back again across the plate.

Bake the prosciutto. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut the prosciutto into small, bite-size pieces and lay them out on the parchment, leaving space around each piece. Bake for 12 to 15 minutes, or until crispy. Remove from the oven and let cool to room temperature. The prosciutto will crisp up more as it cools.

Top and finish. Scatter the crispy prosciutto across the melon and zucchini. Add the mozzarella pearls. Sprinkle with the finely chopped toasted pistachios and tear the basil and mint over the top. Season with flaky salt and freshly cracked pepper. Drizzle with olive oil and hot honey. Finish with the lime zest and a good squeeze of lime juice.