Too hot to turn on the oven? This refreshing watermelon fruit salad is for you.
Summer days call for something cool and crisp. This salad delivers a burst of hydration in every bite. It is the ultimate way to stay fresh and energized during the heat.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer afternoons. It takes only 15 minutes to prep from start to finish. You do not need any fancy kitchen tools to make it.
The combination of sweet fruit and cool cucumber is unexpected. Your family will love the zesty lime dressing. It is a budget-friendly dish that feeds a crowd easily. Perfect for those sunny backyard gatherings.
Simple Method
Making this salad is incredibly easy and doable. You simply whisk a quick dressing and chop your fruit. Even if you are a beginner, you can master this. There is no cooking required at all.
Simple Ingredients
Most of these items are likely in your kitchen right now. Use fresh seasonal produce for the best flavor.
- 6 cups seedless watermelon, cubed into 1-inch pieces
- 1 cup fresh blueberries
- 1 large English cucumber, peeled and diced
- 1/4 cup fresh mint leaves, chiffonade
- 2 tablespoons fresh lime juice
- 1/2 teaspoon lime zest
- 1 tablespoon honey
- 1/4 teaspoon sea salt
Step-by-Step
- In a small mixing bowl, whisk together the lime juice, lime zest, honey, and sea salt.
- Whisk until the honey is fully dissolved into the juice.
- Place the cubed watermelon, blueberries, and diced cucumber into a large chilled serving bowl.
- Pour the lime dressing over the fruit and cucumber mixture.
- Toss gently using large spoons to ensure even distribution without bruising the fruit.
- Gently fold in the fresh mint chiffonade just before serving.
- Serve immediately or cover and refrigerate for no more than 30 minutes.
Best Ways to Enjoy It
Serve this salad in a chilled glass bowl for a beautiful look. It pairs perfectly with grilled chicken or fish. Bring it to your next neighborhood potluck for a guaranteed hit.
Set the table outside and enjoy this with your family. It is a kid-approved snack for poolside afternoons. Everyone will ask you for this recipe!
Keep It Fresh
This salad is best enjoyed right after you make it. Watermelon releases a lot of juice over time. If you have leftovers, keep them in the fridge. Eat them within 24 hours for the best texture.
You can prep the dressing a day ahead. Store the dressing in a small jar in the fridge. Simply toss it with fresh fruit just before your guests arrive.
Recipe Tips
- Use a seedless watermelon to save time on prep.
- Do not skip the lime zest for maximum citrus flavor.
- Chill your serving bowl in the freezer for ten minutes first.
- Cut your cucumber pieces the same size as the watermelon.
- Add a handful of fresh summer berries for extra color.
- Toss very gently so the watermelon stays in firm cubes.
- Use a sharp knife to chiffonade the mint without bruising it.
Ways to Switch It Up
- Add crumbled feta cheese for a salty, creamy twist.
- Swap the honey for agave to make this recipe vegan.
- Try fresh basil instead of mint for a savory notes.
- In summer, swap blueberries for sliced strawberries.
Common Questions
Can I make this a few hours ahead?
It is best to assemble this right before serving. The watermelon will get soggy if it sits too long. You can chop everything and keep them separate until mealtime.
What if I don’t have an English cucumber?
A regular garden cucumber works just fine. Be sure to peel it and scoop out the seeds. This prevents the salad from getting too watery.
How do I know if my watermelon is sweet?
Look for a heavy melon with a creamy yellow spot. This spot means it ripened in the sun. A sweet melon makes this refreshing watermelon fruit salad shine.
I hope this bright salad brings a little extra joy to your summer table. It is so simple and truly refreshing for the whole family. Happy cooking!
— Lidia
Refreshing Watermelon Fruit Salad with Lime Mint Dressing
Ingredients
- 6 cups seedless watermelon, cubed into 1-inch pieces
- 1 cup fresh blueberries
- 1 large English cucumber, peeled and diced
- 1/4 cup fresh mint leaves, chiffonade
- 2 tablespoons fresh lime juice
- 1/2 teaspoon lime zest
- 1 tablespoon hone y
- 1/4 teaspoon sea salt
Instructions
- In a small mixing bowl, whisk together the lime juice, lime zest, honey, and sea salt until the honey is fully dissolved.
- Place the cubed watermelon, blueberries, and diced cucumber into a large chilled serving bowl.
- Pour the lime dressing over the fruit and cucumber mixture and toss gently using large spoons to ensure even distribution without bruising the fruit.
- Gently fold in the fresh mint chiffonade just before serving to maintain color and aroma.
- Serve immediately or cover and refrigerate for no more than 30 minutes to maintain texture.
