Summer Fruit Salad with Lime, Honey, and Mint
A fresh summer fruit salad made with watermelon, peaches, berries, grapes, and a simple lime-honey-mint dressing. Chill briefly before serving so the flavors can come together.
Equipment
- Cutting board
- Chef's knife
- Large mixing bowl
- Small mixing bowl
- Whisk or fork
- Large spoon
- Airtight container or plastic wrap
Ingredients
- 2 cups watermelon cubed
- 2 ripe but firm peaches cubed
- 1 pint strawberries hulled and halved or quartered
- 1 cup blueberries
- 1 cup blackberries halved if large
- 1.5 cups green grapes halved
Lime-Honey-Mint Dressing
- 2 tbsp honey
- 1 tbsp fresh lime juice
- 1 tbsp fresh mint finely sliced or chopped
Instructions
- Add the cubed watermelon, cubed peaches, strawberries, blueberries, blackberries, and halved grapes to a large mixing bowl.
- In a small bowl, whisk together the honey and fresh lime juice until smooth. Stir in the mint.
- Pour the lime-honey-mint dressing over the fruit.
- Gently toss until the fruit is lightly coated. Be careful not to mash the berries.
- Cover and refrigerate for 20 to 30 minutes before serving.
- Serve cold.
Notes
- Cut the fruit into bite-sized, scoopable pieces so the salad is easy to serve.
- Use ripe but firm fruit. Overripe fruit can make the salad watery or mushy.
- The fruit salad is best served the day it is made.
- You can prep some fruit ahead of time, but peaches are best cubed closer to serving.
- Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days. The fruit will soften as it sits.
- Leftovers are good spooned over yogurt, waffles, pancakes, pound cake, or ice cream.