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Ingredients
- ¼ seedless watermelon (about 1.4kg)
- ½ ripe rockmelon
- 125g blueberries
- 300g ricotta
- 2 tbsp icing sugar
- grated rind of 1 lime
- 1 lime
- ⅓ cup toasted flaked almonds
Method
Peel the watermelon and cut into 2cm pieces. Peel the 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 separate bowl and mix well.
To serve, divide the fruit salad into 4 shallow bowls and top with lime ricotta. Sprinkle with flaked almonds.
