Fruit Platter with Whipped Ricotta

fruit platter with whipped ricotta
Photo: Ryan Liebe
Prep Time:
30 mins
Total Time:
45 mins
8 to 10 Serves

You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored with vanilla and maple syrup, and subtly sweet digestive biscuits.


Poached Peaches

  • 4 ripe but firm peaches or nectarines (about 1 pound), quartered and peeled

  • 3 tablespoons sugar

  • 2 tablespoons fresh lemon juice

Whipped Ricotta

  • 1 pint part-skim ricotta

  • ½ teaspoon pure vanilla extract

  • 1 tablespoon pure maple syrup

Fruit Platter

  • ½ honeydew melon, halved and cut into thick slices

  • ½ pineapple, halved, cored, and cut into thick slices

  • ½ baby watermelon, cut into thick slices

  • 1 bunch green or muscat grapes

  • 3 kiwifruits, peeled and sliced

  • 8 fresh figs, halved

  • 2 cups mixed berries, such as blackberries, raspberries, and blueberries

  • Digestive Biscuits, for serving


  1. Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)

  2. Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)

  3. Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

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