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Watermelon hearts with vanilla ricotta


• ¼ small (about 1kg) watermelon cut in 4

x 4cm thick round slices, cut into a large

heart shape about 14cm. Cut remaining

watermelon into 6 cm hearts

• ½ pineapple (about 600g), peeled, cut into

1cm thick slices, each slice cut into 4cm

love hearts

• ½ honeydew melon (about 250g), peeled,

cut into 1cm thick slices, then cut into

4cm hearts

• ½ cup fresh blueberries

Vanilla whipped ricotta

• ¾ cup smooth ricotta cheese

• ½ tsp vanilla extract

• 2 tsp maple syrup, plus extra to serve


1. To make the vanilla ricotta, place all ingredients into a medium bowl and stir well until combined and smooth.

2. To make skewers, thread a blueberry onto a short wooden skewer, then watermelon, pineapple and honeydew hearts.

3. Serve with the vanilla ricotta, an extra drizzle of maple syrup and fresh mint



Preparation Time:

15 minutes

Cooking Time:

5 minutes

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