Sides and Snacks

Papaya & Ricotta Tropical Antipasto

Papaya & prosciutto salad with pillows of ricotta… your Italian antipasto classic made tropical!

I love a good antipasto- caprese, burrata, prosciutto & melon, you name it. However, this kama’aina has touched back down in Hawaii so it’s time for antipasti to go tropical. The Hawaii Kai Costco sells incredible papayas that we have been devouring for breakfast and snacks. However, I had this lingering feeling it might be good to try in lieu of melon in your classic prosciutto and melon salad. Ricotta seemed a fun cheese I don’t play with enough in recipes beyond pastas, and so this incredibly easy but delicious tropical antipasto was born. Aloooooha!


(Serves 6 | Total Time: 15 minutes)

  • 2 very ripe papayas, sliced with seeds & skin removed
  • 1/4 cup ricotta cheese, separated
  • 3 pieces of prosciutto, thinly torn
  • Salt & pepper, sprinkled to taste


  1. Peel papayas, then cut in half. Use a spoon to scoop out the insides, then slice into strips.
  2. Arrange papaya on platter, layer prosciutto on top, then place spoonfuls of ricotta pillows in the pukas (aka “holes” or “openings” in Hawaiian!) in between
  3. Salt & pepper to taste and most importantly, enjoy!

What am I listening to as I make this? “All About You (feat. Foster the People)” by The Knocks

What can I learn while I make this? The Hawaiian word for appetizer – pu pu!

What if I want a yummy fruit & cheese salad but not this one? Don’t worry– I won’t be offended! Check out these other ideas below:

Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes, poems, and behind the scenes tricks are published first on Instagram. Sneak a peek below:

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