Watermelon Fruit Salad is vibrant, fresh and 100% guilt free! Watermelon, cantaloupe and pineapple are tossed with fresh mint and a honey balsamic dressing for a refreshing summer salad that is perfect for backyard bbq’s, parties and potlucks. Best of all, it comes together in just a few minutes.
Good news friends, if you can chop fruit, you can master this classy summer fruit salad! Just watch the recipe video to see how easy and pretty it is.
How to make Watermelon Fruit Salad
Step 1. Cut your watermelon, cantaloupe and pineapple into uniform bite sized cubes.
Step 2. Chop the fresh mint. My favorite way to cut fresh herbs is to put them in a small bowl or cup and use my kitchen shears. It’s quick and easy.
Step 3. Whisk together the ingredients for the dressing.
Step 4. When you are ready to serve, toss the ingredients together and garnish with more fresh mint if desired.
Tips for picking a good watermelon, what to look for:
- A melon that is more round than elongated
- An orange or yellow spot on the bottom rather than white.
- Larger spots of “webbing” on the watermelon
- Dark and dull instead of shiny
Can I make this ahead of time?
Yes and no.
While you can do all the work of chopping and making the dressing ahead of time. It’s best to wait until time to serve to mix it all together. The honey and sugar in the dressing encourage the fruit to let out more of their natural juices, so it will have a lot of liquid if done in advance. And also, the edges of the mint will darken and not look as appealing the longer it sits.
How long does it keep?
Approximately 3 days in the refrigerator. But the longer you keep it, the more liquid will accumulate and you may need to drain some off.
What to do with fruit salad leftovers?
Honestly this is one of my favorite parts of this recipe is hoping there will be leftovers! Freeze the leftovers and then pop them in the blender with your favorite white wine for a tropical summery wine slushy!
Watermelon Fruit Salad
Watermelon, cantaloupe and pineapple are tossed with fresh mint and a honey balsamic dressing for a refreshing summer salad that is perfect for backyard bbq’s, parties and potlucks.
Ingredients
- 4 cups cubed watermelon
- 3 cups cubed cantaloupe
- 2 cups fresh pineapple, cut into bite sized pieces
- 3 Tablespoons chopped fresh mint
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons honey
- 1 Tablespoon granulated sugar
Instructions
1. Wash and then chop your fruit.
2. Place the mint in a small bowl and finely chop with kitchen shears.
3. Whisk together the sugar, honey, and balsamic vinegar to make the dressing.
4. Right before serving, toss the fruit, mint, and dressing all together.
Notes
While you can do all the work of chopping and making the dressing ahead of time. It’s best to wait until time to serve to mix it all together. The honey and sugar in the dressing encourage the fruit to let out more of their natural juices, so it will have a lot of liquid if done in advance. And also, the edges of the mint will darken and not look as appealing the longer it sits.
This salad will keep approximately 3 days in the refrigerator. But the longer you keep it, the more liquid will accumulate and you may need to drain some off.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 81Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 1g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although AHB attempts to provide accurate nutritional information, these figures are only estimates.
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