Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat.
Skewer melon balls alternately with prosciutto and mint. Arrange on a serving tray. Refrigerate until ready to serve.
BALSAMIC GLAZE: Add one cup of balsamic vinegar to a small saucepan. Bring to a boil, then reduce the temperature and simmer for about 10-15 minutes. You can reduce it by 1/3 or 1/2, depending on how thick you like it. Note: Sauce will continue to thicken as it cools.
Just before serving, drizzle kebabs with balsamic glaze.