
Mealime recipe · lives on in MealPot
Ricotta Fruit Salad with Almonds
- 10 min
- 2–6 servings
- 481 kcal / serving
- ★ 4.5 on Mealime
A creamy ricotta base balances with fresh fruit and toasted almonds for a quick, light weeknight salad. The textures contrast nicely as the fruit adds brightness to the smooth ricotta and the almonds give a subtle crunch.
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Ingredients
- ½ cupalmonds, sliced
- 1banana
- 1kiwifruit
- ¼ lbred grapes
- ½ (15 oz) pkgricotta cheese
- 2 fl ozwhole milk
- bananas
From the pantry: honey
Cookware
chef's knife · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · whisk or fork
Directions
- Toast the almonds in a skillet over medium-high heat, stirring often, until they look golden and fragrant; transfer them to a plate to cool.
- Whisk the ricotta with milk and honey in a small bowl until smooth and evenly combined.
- Rinse and dry all produce before cutting.
- Separate the grapes by halving each one.
- Peel the banana, cut it in half lengthwise, then slice into bite-sized pieces.
- Prepare the kiwi by trimming the ends, peeling, and then cutting into quarters lengthwise before chopping crosswise.
- Divide the ricotta mixture into bowls, then top with the prepared fruit and the toasted almonds.
- Serve and enjoy the combination of creamy ricotta, fresh fruit, and a light crunch from the almonds.
Two tips
- Make ahead: the almond topping can be prepared a few hours in advance and stored in a dry container.
- Serving idea: switch in sliced strawberries or other seasonal fruit if you have them on hand.
Nutrition per serving
- Calories
- 481 kcal
- Protein
- 19 g
- Carbs
- 47 g
- Fat
- 27 g
- Fiber
- 6 g
- Sodium
- 105 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.