Watermelon with Honey-Lime Ricotta
Give the classic summer fruit a sweet-tangy spin.
Watermelon is a refreshing way to stay hydrated during the summer while also getting important vitamins such as potassium. This simple recipe from Sara Haas, R.D. and Chicago-based chef, showcases the fruit in its simplest form.
- 1 1/4 pound seedless watermelon
- 1/2 cup part-skim ricotta cheese
- 2 teaspoons honey
- 2 teaspoons lime juice
- 1 teaspoon lime zest
- 1/8 teaspoon Kosher salt
- 1/4 cup pistachios, chopped
Slice watermelon into ½-inch thick slices. Remove rind, then cut watermelon into rounds using a 1 ½-inch round cookie cutter (you should get about 20 pieces). If you don’t have a round cookie cutter, just cut watermelon into 1 ½-inch squares.
In a bowl, combine the ricotta cheese, honey, lime juice, lime zest, and salt.
Portion about a teaspoon of the ricotta mixture on each watermelon slice and top with chopped pistachios.