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.

Serves 10


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.