On a hot day when the produce is at its peak, this Summer Fruit Salad is the perfect refreshing treat. It is hydrating and delicious, a little sweet, and a little tart, and just feels like summer in a bowl.
While you can really make a fruit salad with just about any fruits you love, these are my favorites. So use this as a guide line if you like, or make it just as stated.
Ingredients
I like to start with the watermelon as a base, it takes up most of the space and is a good vehicle for all the other fruits. The grapes and cherries are interchangeable for whatever color is fresh or that you prefer.
The same goes for the berries, you can use what I suggest, add, or take away to your liking. What really brings everything together is the lemon and honey. I had this jar of lavender honey that I picked up when it was on sale for a great price and it was perfect for this recipe. But you can use regular honey too, there are so many flavors it is really just there to bring balance.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
I like to start by dicing up the watermelon and using it as the base in my bowl. A good rule of thumb is to make everything about the same size, so I like to dice it just barely bigger than the grapes or cherries. The strawberries can be quartered or diced depending on how big or small they are.
Then squeeze the lemon over the whole bowl and drizzle in the honey. I then use a rubber spatula to toss everything together. It helps to not break up or smash the fruit. You can serve the salad right away, but I think it is best if you give it a few hours in the fridge first. I even made my a day ahead and it was so addictive the whole thing was devoured in an afternoon after swimming. It is simple but perfect, everyone LOVED it.
Notes & Tips
Dice the melon just a little bigger than the grapes or cherries, but it should be pretty small. I like for it to fit on a spoon with a few other pieces of fruit too.
Be sure to use a rubber spatula to toss all the fruit together with. This will keep from bruising or smashing the fruit, helping the salad hold up longer.
The salad holds up in the fridge for up to 2 days, but after that the berries begin to get mushy and the watermelon just doesn't hold up too well. But for 2 days it is great. I like to make mine the night before serving, it lets all the flavors really marinate beautifully.
Substitutions
For the grapes, you can use one, two, or three colors, any flavor or variety you like. Green is my preference here, it also brings a welcome color pop.
When red cherries are in season, they are great in this salad. I also sometimes make them with rainier cherries too.
Strawberries and blueberries hold up really well and don't squish when mixed together. Blackberries would also work ok. I would steer away from raspberries, they get too soft, or just dot some on top if you want to use them.
I am not a fan of melons other than water. But if you love them, by all means add them in. The sky really is the limit.
The only other fruit I sometimes add to this salad is banana. But only add them just before serving, and be sure to toss them together with everything so they get some lemon juice on them, it will help them not brown too fast.
Lime can also be used in place of the lemon. It will be a little brighter and more tart, but would totally work.
I used lavender honey that I picked up on a sale, and this seemed like the perfect place to use it. Wildflower or any local honey would also be great.
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📖 Recipe
Summer Fruit Salad
On a hot day when the produce is at its peak, this Summer Fruit Salad is the perfect refreshing treat. It is hydrating and delicious.
Ingredients
- 1 ½ pound Green Grape, plucked off the vine
- 1 pound Red Cherries, stems and pits removed
- 2 pounds Strawberries, hulled and diced
- 1 pound Blueberries, washed and any lingering stems removed
- 5 cups Watermelon, medium diced
- 2 fresh Lemons, juiced
- 3 ounces Lavender Honey
Instructions
- Wash and dry the grapes, cherries, and berries.
- Dice the watermelon, I only use about ⅓ of a large melon for this salad and place it in a large bowl.
- Add the plucked grapes to the bowl.
- Remove the stems from the cherries, cut around them with a knife, twist them to open, and pluck out the pit. Add to the bowl.
- Remove the greens from the strawberries and quarter or dice them depending on their size.
- I despise a blueberry with the little stem left on it, so slowly add them to the bowl and be sure to pluck any stems still on them.
- Squeeze the lemon juice over the fruit in the bowl and drizzle over the honey.
- Using a rubber spatula, so no to bruise or break the fruit, gently toss the salad together.
- Allow it to marinate for at least 2 hours in the fridge, up to overnight.
- Stir again just before serving, salad can be kept in the fridge for up to 2 days, by day 3 it starts to get a little mushy.
Notes
Notes & Tips
Dice the melon just a little bigger than the grapes or cherries, but it should be pretty small. I like for it to fit on a spoon with a few other pieces of fruit too.
Be sure to use a rubber spatula to toss all the fruit together with. This will keep from bruising or smashing the fruit, helping the salad hold up longer.
The salad holds up in the fridge for up to 2 days, but after that the berries begin to get mushy and the watermelon just doesn't hold up too well. But for 2 days it is great. I like to make mine the night before serving, it lets all the flavors really marinate beautifully.
Substitutions
For the grapes, you can use one, two, or three colors, any flavor or variety you like. Green is my preference here, it also brings a welcome color pop.
When red cherries are in season, they are great in this salad. I also sometimes make them with rainier cherries too.
Strawberries and blueberries hold up really well and don't squish when mixed together. Blackberries would also work ok. I would steer away from raspberries, they get too soft, or just dot some on top if you want to use them.
I am not a fan of melons other than water. But if you love them, by all means, add them in. The sky really is the limit.
The only other fruit I sometimes add to this salad is banana. But only add them just before serving, and be sure to toss them together with everything so they get some lemon juice on them, it will help them not brown too fast.
Lime can also be used in place of the lemon. It will be a little brighter and more tart, but would totally work.
I used lavender honey that I picked up on a sale, and this seemed like the perfect place to use it. Wildflower or any local honey would also be great.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal -
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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Shun DM0707 Classic 10 Ebony PakkaWood Handle and VG-MAX Blade Steel Larger Than Traditional Chef’s Knife Providing Additional Leverage, 10 Inch, Black
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 30gFiber: 4gSugar: 22gProtein: 2g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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