Watermelon Fruit Salad
A vibrant, no-cook summer salad blending juicy watermelon with tart berries, aromatic mint, and a zesty-honey dressing. Refreshing and hydrating, it’s ideal for breakfast, barbecues, or light meals. Swap ingredients seasonally for year-round versatility.
- Prep Time: 15
- Total Time: 15
- Yield: 8 servings
- Category: salads
- Method: Prep
- Cuisine: American
- Diet: Vegetarian
Ingredients
5 cups seedless watermelon, rind removed and chopped
1 1/2 cups strawberries, quartered
1 cup blueberries
1 cup blackberries
1 cup cherries, pitted and halved
1/4 cup chopped fresh mint
1 teaspoon lemon zest
2 lemons, juiced
1/4 cup honey
Instructions
Peel and cube the watermelon into 1/2- to 1-inch pieces
Quarter strawberries, measure blueberries, blackberries, and cherries
Finely chop fresh mint and zest lemons before juicing
Combine watermelon, berries, cherries, and mint in a large bowl
Mix lemon zest, juice, and honey in a jar until well combined
Pour dressing over the fruit and gently toss to coat
Chill for at least 30 minutes before serving to meld flavors
Notes
Use lemon juice if zest becomes bitter after sitting
Replace mint with basil for a herbaceous twist
Swap blackberries with raspberries or honeydew for seasonal variations
Serve immediately after tossing if you prefer a crisp texture
Refrigerate in an airtight container for up to 2 days
Find it online: https://cookingwithramsay.com/watermelon-fruit-salad/