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Cantaloupe with Ricotta and Pistachios

Start the day on a bright note with fresh melon and crunchy nuts.

  • Servings: 2
Cantaloupe with Ricotta and Pistachios

Source: Everyday Food, July/August 2008


  • 1/2 cup part-skim ricotta
  • 1/4 cup pistachios, chopped, toasted if desired
  • 1/4 cantaloupe, seeded, peeled, and sliced
  • 2 tablespoons honey (optional)


  1. Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.

Reviews (2)

  • nolamom 28 Aug, 2008

    FANTASTIC! The sweet cantaloupe and honey, creamy ricotta and salty and cruchy pistachios satisfy every craving and are filling enough that your stomach isn't growling for a mid-morning snack. And -- bonus! -- if you shell and toast a big batch of pistachios in advance, this comes together in a snap!

  • cookie2007 19 Jul, 2008

    This was quick and easy. It was suprisingly delicious. I drizzled it with honey, which you don't have to but I think it made it better.

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