Cantaloupe with Ricotta and Banana

In Sicily, fresh sheep’s milk ricotta cheese is often served with a citrus marmalade for dessert. I have taken my inspiration from that classic dessert. The recipe can easily be doubled for a buffet.

Serves 8


  • 1 ripe cantaloupe, cut in half and seeded
  • 2 cups skim-milk ricotta cheese, preferably fresh, well drained
  • 2/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 2 small bananas, sliced
  • 1/4 cup fresh orange juice
  • Fresh mint sprigs for garnish
  • Ingredients


  1. Cut a small slice off the bottom of each cantaloupe half to prevent from tilting.  Place them on a plate.
  2. In a small bowl, mix the ricotta cheese, sugar, and cinnamon.  Gently fold in the bananas and orange juice.  With a spoon, pack the mixture into the cavities of the cantaloupe halves, mounding slightly.  Cover loosely with plastic wrap and refrigerate for several hours.
  3. To serve, cut the cantaloupe into wedges with a sharp knife, place the wedges on a serving tray, and decorate each one with a mint sprig.

This recipe was featured on Season 4 - Episode 406.

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