Patriotic Watermelon Fruit Salad with Mint
A festive, low-effort summer fruit salad with juicy watermelon, sweet berries, and cool mint, finished with a bright citrus-mint dressing and optional feta for salty contrast.
Equipment
- Cutting board
- Chef's knife
- Large mixing bowl
- Small bowl or jar
- Whisk
- Rubber spatula
- Slotted spoon (for serving)
Ingredients
For the salad
- 1.2 kg seedless watermelon rind removed and cut into 2–3 cm / 1 in cubes (about 6 cups packed)
- 150 g fresh blueberries rinsed and well drained
- 150 g strawberries hulled and sliced thickly
- 75 g jicama or peeled apple cut into small 1 cm / 1/2 in cubes or thin slices
- 15–20 fresh mint leaves stems removed and sliced into thin ribbons (about 1/4 cup loosely packed)
- 75 g feta cheese crumbled
For the citrus-mint dressing
- 2 tbsp freshly squeezed lime juice about 30 ml (about 1 large lime)
- 1 tbsp freshly squeezed lemon juice about 15 ml
- 2 tbsp extra-virgin olive oil about 30 ml
- 1–1 1/2 tbsp honey or maple syrup to taste (about 15–20 ml)
- 1/4 tsp fine sea salt plus more to taste
- 1/8 tsp freshly ground black pepper
- 1 tbsp fresh mint finely chopped (in addition to the ribbons for the salad)
Optional garnish and finishing touches
- extra whole mint leaves for the top
- additional blueberries and feta for sprinkling
Instructions
- Chill and prep the fruit. Place the whole watermelon and berries in the refrigerator for at least 2 hours if you can. Pat the rinsed blueberries and strawberries very dry with a clean towel so excess water doesn’t dilute the dressing.
- Cut the watermelon. Slice off both ends so it stands flat, cut away the rind, then cut the flesh into slabs and cubes (roughly 2–3 cm / 1 in). Transfer to a large mixing bowl, picking out any stray seeds.
- Prepare the other fruit. Hull and slice the strawberries into thick coins or quarters. Cut jicama or apple into small cubes or slices; if using apple, toss with a teaspoon of lemon juice to slow browning.
- Make the citrus-mint dressing. In a small bowl or jar, whisk together lime juice, lemon juice, olive oil, honey or maple syrup, salt, pepper, and the finely chopped mint until slightly thickened and emulsified. Taste and adjust sweetness and salt a pinch at a time.
- Layer the fruit for easy mixing. To the bowl with watermelon, add blueberries, strawberries, and the jicama or apple. Keep the mint ribbons and feta aside for now so they stay vivid and intact.
- Dress the salad gently. Pour about two-thirds of the dressing over the fruit and gently fold from the bottom upward (turning rather than stirring). Add more dressing as needed for a light coating (avoid pooling liquid in the bowl).
- Add mint and feta just before serving. Sprinkle the mint ribbons and crumbled feta over the salad and fold through once or twice, keeping some white and green visible on top.
- Create the patriotic look (optional). Mound the salad in a shallow serving bowl or rectangular platter. Scatter extra blueberries and feta over the top; add mint leaves. If using star cutters, cut a few watermelon or apple stars and nestle them on top.
- Chill briefly, then serve. Cover and chill for 20–30 minutes to let flavors mingle (not much longer if the salad is very juicy). Serve cold, ideally with a slotted spoon.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 3gCholesterol: 13mgSodium: 360mgPotassium: 520mgFiber: 3gSugar: 21gVitamin A: 1200IUVitamin C: 35mgCalcium: 140mgIron: 1.3mg
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