Citrus-Mint Watermelon Fruit Salad with Toasted Coconut
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This watermelon fruit salad is filled with juicy watermelon, fresh berries, pineapple and topped with freshly toasted coconut flakes. The mint lime dressing is simple but incredibly flavorful from lime juice, honey and vanilla.
This is good any time of year but this is my favorite to serve on hot summer days. The combination of fruits is refreshing and sweet and is always a hit at summer potlucks, Easter, Mother’s Day, or you name it!
The flavors get even better overnight, so make a bunch to have for the week. Serve this as a dessert or side dish with grilled chicken teriyaki, dill pickle pasta salad and Greek yogurt potato salad.
Why you’ll love this recipe:
- Only 127 calories per serving.
- A great way to use in season fruit.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this easy watermelon salad recipe. See the recipe card below for the full ingredients list and instructions:
- Watermelon: make sure to use ripe watermelon. You can use a melon baller to make watermelon balls or cut the watermelon into bite-sized pieces.
- Strawberries
- Blueberries
- Pineapple
- Sweetened Shredded Coconut
- Fresh Lime Juice: you can also use fresh lemon juice.
- Honey: or pure maple syrup.
- Fresh Lime Zest
- Vanilla Extract
- Fresh Mint
Variations
- If you want to add salty flavors, add in feta cheese, English cucumber or red onion to cut the sweetness.
- Add a pinch of chili powder or Tajín to the sauce for a spicy-sweet kick.
- Add fresh herbs or fresh basil.
- Add in your favorite fruits! I like the sweet fruits like, fresh cherries, ripe melon or green grapes.
Dietary Modifications
- This summer fruit salad is both gluten and dairy-free.
How to make this watermelon fruit salad recipe (a visual step-by-step guide):
Step 1: mix the summer fruits and dressing
In a large mixing bowl, combine the watermelon, strawberries, blueberries and pineapple (image 1). In a small bowl, whisk together lime juice, honey, lime zest, vanilla extract, and finely chopped mint (image 2). Stir until well combined. Drizzle the citrus-mint sauce over the fruit mixture (image 3). Gently toss to coat the fruit evenly with the sauce (image 4). Cover and refrigerate for at least 15–30 minutes to let the flavors meld.
Step 2: toast the shredded coconut
While it chills, pre-heat the oven to 350 degrees Fahrenheit. Spread the sweetened coconut on a baking sheet and cook for 3 minutes (image 5). Remove, give it a good toss and place back in the oven for 2 minutes. Be careful not to burn, you just want a nice golden brown color (image 6).
Step 4: remove from fridge, add coconut and stir
Remove the fruit salad from the fridge and toss to coat, top with the toasted coconut (image 7) and serve or set on the side to add to individual servings. I love topping with a pinch of salt too.
Expert Tip!
Serve the coconut on the side so everyone can add their own crunchy topping.
Recipe FAQs
Store in an airtight container in the fridge for up to 4 days.
Yes! Add in any fruits you love! I love adding other types of melon, cherries and grapes.
Check out our other easy summer salads!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Watermelon Fruit Salad
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Ingredients
- 4 cups watermelon, cubed or balled 608g
- 2 cups strawberries, hulled and halved 11 oz.
- 1 cup blueberries 6 oz.
- 1 cup pineapple, diced 12 oz.
- 1/2 cup sweetened shredded coconut 40g
- salt, optional
Citrus-Mint Sauce
- 3 Tbsp. freshly squeezed lime juice
- 2 Tbsp. honey or maple syrup
- 1 tsp. lime zest
- 1/2 tsp. vanilla extract
- 2 Tbsp. finely chopped fresh mint (extra for garnish)
Instructions
- In a large bowl, combine the fresh watermelon, strawberries, blueberries and pineapple.
- In a small bowl, whisk together lime juice, honey, lime zest, vanilla extract, and finely chopped mint. Stir until well combined. Drizzle the citrus-mint sauce over the fruit mixture. Gently toss to coat the fruit evenly with the sauce.
- Cover and refrigerate for at least 15–30 minutes to let the flavors meld.
- While it chills, pre-heat the oven to 350 degrees Fahrenheit. Spread the sweetened coconut on a baking pan and cook for 3 minutes. Remove and give it a good toss and place back in the oven for 2 minutes. Be careful not to burn, you just want a nice golden color.
- Remove the fruit salad from the fridge and toss to coat, top with the toasted coconut and serve or set on the side to add to individual servings. I love topping with a pinch of salt too.
Notes
- Add a pinch of chili powder or Tajín to the sauce for a spicy-sweet kick.
- Nutritional information is an estimate and will vary with substitutions.
