Melon and blueberry salad with lime ricotta
“The family can take to the kitchen and turn out Mother's Day specials like these.”
- 1/4 seedless watermelon (about 1.4kg)
- 1/2 ripe rockmelon
- 125g blueberries
- 300g ricotta
- 2 tbsp icing sugar
- grated rind of 1 lime
- 1 lime
- 1/3 cup toasted flaked almonds
Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.
Method
Peel 1/4 seedless watermelon (about 1.4kg) and cut into 2cm pieces. Peel 1/2 ripe rockmelon and cut into 2cm pieces. Combine watermelon and rockmelon in a large bowl with 125g blueberries and toss gently. Combine 300g ricotta, 2 tbsp icing sugar and grated rind of 1 lime in a bowl and mix well.
To serve
Serve fruit salad in 4 shallow bowls and top with lime ricotta.
Sprinkle with 1/3 cup toasted flaked almonds.
Serves 4.
