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Combine watermelon, honeydew and cantaloupe in a large bowl. Set aside.
To prepare syrup: In a medium saucepan, combine sugar, lime juice, jalapeños and water. Bring to a simmer over medium-high heat and cook for 3 minutes. Remove from heat, strain out jalapeño pieces and cool completely.
While syrup cools, add prosciutto, mint, salt and cayenne to melon in bowl. Pour syrup over salad and stir gently to combine.