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Fresh Watermelon Fruit Salad - Bright, Juicy, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 cups seedless watermelon, cubed or balled
  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 to 2 cups cucumber, peeled if desired and diced (English or Persian cucumbers work best)
  • 1 cup pineapple or mango, diced (optional for extra sweetness)
  • 1/3 cup fresh mint leaves, roughly chopped
  • 1/3 cup crumbled feta or fresh mozzarella pearls (optional, for a savory touch)
  • Zest of 1 lime
  • Pinch of flaky sea salt (optional but recommended)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice (or more lime)
  • 1 to 2 teaspoons honey or agave, to taste
  • 1 teaspoon finely grated fresh ginger (optional, for a little zip)

Method
 

  1. Chill your fruit: For the crispest texture, refrigerate the watermelon, berries, and cucumber for at least 30 minutes before assembling.
  2. Cut the watermelon: Cube or ball the watermelon into bite-size pieces. Aim for uniform size so every bite feels balanced.
  3. Prep the mix-ins: Slice the strawberries, rinse the blueberries, and dice the cucumber. If using pineapple or mango, cut into small cubes.
  4. Whisk the dressing: In a small bowl, whisk lime juice, orange juice, honey, and ginger until the honey dissolves. Taste and adjust sweetness or acidity.
  5. Toss gently: In a large bowl, add the watermelon, berries, cucumber, and optional pineapple or mango. Pour over the dressing and gently toss with a big spoon or your hands.
  6. Add the finishing touches: Sprinkle in the chopped mint and lime zest. Add a tiny pinch of flaky sea salt to sharpen the flavors.
  7. Optional cheese: If using feta or mozzarella, fold it in carefully at the end to avoid crumbling too much.
  8. Serve cold: Transfer to a chilled bowl or platter and serve right away for the best crunch and flavor.