Watermelon Fruit Salad
This Watermelon Fruit Salad is refreshing, vibrant, and bursting with the sweet flavors of fresh fruit. Tossed in a citrus-mint dressing and topped with crunchy toasted coconut, this is the best fruit salad for the warm summer months.
Servings: 6 servings
Calories: 127kcal
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.
Nutrition
Serving: 248g | Calories: 127kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 224mg | Fiber: 3g | Sugar: 23g
