Fresh Fruit Salad

Summer and fruit salads just go together, like peanut butter and chocolate, toast and jam, Sony and Cher.  There’s nothing like freshly chopped, cold fruit on a scorcher of a day.  Seasonal produce tossed with sweet juices, honey and refreshing mint make up this beautiful, easy salad.  Great side, brunch or breakfast dish that everyone will enjoy.  Perfect, healthy addition to your 4^th of July menu next week, or backyard BBQ this weekend. 

I’ve been up to my eyeballs in dirt, paint swatches and wall spackling the past few days.  Coming home to this fruit salad kept me going, and probably well hydrated too!

• 1 – SMALL SEEDLESS WATERMELON, made into balls
• 16 oz FRESH BLUEBERRIES
• 16 oz FRESH STRAWBERRIES, stem removed, halved or quartered
• 1 – PINEAPPLE, cut into chunks
• 3 ORANGES, juiced and 2 zested
• 2 LIMES, juiced and zested
• 1/4 cup HONEY, PURE
• 2-3 tbsp FRESH MINT, chopped

1. In a large mixing bowl, zest 2 oranges and 2 limes.

Then juice all 3 oranges and the two limes. Whisk in honey (I like using orange blossom honey for this, but whatever you have on hand will work) and set aside.


2. Cutting a pineapple: Using a sharp serrated knife, remove top and bottom to set flat. Run knife along the sides, following the pineapple curvature, to remove covering.

Slice in half vertically, and again crosswise, to create 4 quarters. Then, remove the core of each piece by cutting off the pointed end.


Cut each quarter into smaller vertical strips.  Then line them up and cut into chunks.

Add to mixing bowl with honey dressing.

3. Cut the watermelon in half and scoop out the flesh of each half with a melon baller.

To serve salad in a watermelon bowl, clean out the inside by scrapping a spoon along the inside excess, pour out removed juice and flesh. Cut a small slice of each watermelon bottom to set flat on a serving plate.


4. Add melon balls, strawberry halves (quarter if really big) and blueberries to the pineapple. Chop up some fresh mint, 2-3 Tbsp, or to taste.

Sprinkle mint over the fruit and gently toss to coat fruit well with dressing and mint.

Serve in prepared watermelon halves or a big bowl garnished with mint sprigs. Drizzle honey dressing from the bottom of the bowl over top of fruit.  Serving size: about 1 1/2 cups salad.


VARIATIONS: Try with any favorite or seasonal fruit, papaya, mango, cantaloupe or blackberries.



sumber dari: repurposedlife.wordpress.com