Whip up this fruit salad for a light and fresh breakfast.
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
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.
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