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Berry Watermelon Fruit Salad

A refreshing, vibrant, and incredibly juicy summer fruit salad featuring cubed watermelon, mixed fresh berries, and sweet cherries.
Print Recipe
Prep Time 15 minutes
Minutes Chilling 30 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert, Salad, Side Dish, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Fresh Fruit
  • 4 cups seedless watermelon cut into bite-sized cubes
  • 1 cup strawberries hulled and sliced
  • 1 cup blueberries washed and dried
  • 1 cup blackberries washed and dried
  • 1 cup raspberries washed gently and dried
  • 1 cup dark sweet cherries stemmed and pitted
Optional Dressing & Garnish
  • 1 tbsp fresh lime juice optional
  • 1 tbsp honey or agave nectar, optional
  • 2 tbsp fresh mint leaves finely chopped, for garnish

Equipment

  • Large serving bowl
  • Cutting Board
  • Chef's Knife
  • Cherry pitter (optional)

Method
 

  1. Prepare the fruit: Cube the watermelon, hull and slice the strawberries, and pit the cherries. Ensure all berries are washed and thoroughly dried.
  2. In a large, wide serving bowl, combine the watermelon cubes, strawberries, blueberries, blackberries, and pitted cherries.
  3. If using the optional dressing, whisk together the fresh lime juice and honey in a small bowl. Drizzle evenly over the fruit.
  4. Using a large spoon, gently toss the fruit to combine and coat with the natural juices (and dressing, if using).
  5. Gently fold in the delicate raspberries last to prevent them from breaking apart.
  6. Cover the bowl tightly and refrigerate for at least 30 minutes to allow the fruits to release their juices and get ice cold.
  7. Garnish with fresh chopped mint just before serving, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The leftover juice is excellent added to sparkling water.