This watermelon fruit salad with lemon honey dressing is the perfect summer dish! It’s sweet, delicious, and full of fresh flavor. The lemon honey dressing is the perfect finishing touch. This easy recipe is a favorite among family and friends.
If you’re looking for a delicious and easy summer salad recipe, this is the one for you! Made with all of your favorite summer fruits including watermelon, blackberries, apricots, and mint, this salad is sure to be a hit at your next summer gathering. The simple lemon honey dressing takes it over the top!
Ingredients to Make Watermelon Fruit Salad with Lemon Honey Dressing
In a large bowl, combine your choice of fruit, and add chopped fresh mint. In a separate bowl, whisk together lemon juice and honey. Drizzle over the fruit and toss everything to combine. It’s that easy! Store the watermelon fruit salad in a large container covered in the refrigerator for up to four days.
What to Serve with Watermelon Salad:
A simple fruit salad is the perfect side dish for a barbecue or summer snack. It’s fresh and easy and packed with water and nutrients. Plus, it’s a good source of vitamins and minerals, including vitamin C, potassium, copper, vitamin B5, and vitamin A.
Watermelon Fruit Salad with Lemon Honey Dressing is a great way to enjoy fresh seasonal fruit all summer long. The combination of watermelon with fresh berries is a great refreshing summer snack. The simple lemon honey dressing adds a subtle sweetness and fresh flavor.
Since ripe fruits are already sweet, we only need a little dressing on the salad. If you don’t have lemon, you can substitute fresh lime juice.
I love adding lime to cold drinks, and it pairs perfectly with the honey lime dressing for this fruit salad. I always like sprinkling some chopped mint over any summer fruit for an added, special touch.
Of course, you can feel free to switch up the watermelons and berries in this salad to use what you prefer or have on hand. Raspberries are a nice addition, and cantaloupe is great in place of the apricots.
No matter when or where you serve it up, this watermelon fruit salad is always one of the first things to go at summer potlucks and backyard barbecues. I hope you enjoy it as much as we do!
How to Make Watermelon Fruit Salad
Combine watermelon, blueberries, apricots, and mint in a large mixing bowl.
Whisk together the lemon juice and honey until blended. Drizzle over fruit and then gently toss to coat.
Cover with plastic wrap and refrigerate at least 1 hour prior to serving. Serve cold. Cover leftovers and store them in the refrigerator for up to 4 days.
CAN I USE FROZEN FRUIT?
I do not recommend using frozen fruit as it thaws it becomes much softer than fresh fruit and will not hold up well in a fruit salad. Frozen fruit also has a tendency to release too much liquid.
MAKE AHEAD AND STORAGE TIPS
If you would like to prep for this recipe ahead of time, you can wash, dry, and chop your fruit a few hours in advance. You can also whisk together the dressing ingredients. Store the dressing and fruit in the refrigerator, separately. You should wait and add the dressing to the salad no more than an hour before serving.
TIPS FOR THE BEST FRUIT SALAD
For the freshest and best-tasting fruit, use those that are currently in season.
After you have washed the fruit, make sure to dry it off before adding it to your salad.
Adding wet berries can add too much extra moisture and cause the fruit to soften quicker.
To prevent the fruit from breaking down and softening, add the dressing right before serving. When tossing everything together, do so gently.
Watermelon Fruit Salad with Lemon Honey Dressing
- 3 cups seedless watermelon, rind removed and chopped to 1/2 to 1-inch cubes
- ½ cup Blackberries
- 3 apricots
- ¼ cup fresh mint chopped
- 1 tbsp lemon juiced
- 1 tbsp honey
- Combine watermelon, blueberries, apricots, and mint in a large mixing bowl.
- Whisk together the lemon juiceand honey until blended. Drizzle over fruit and then gently toss to coat.
- Cover with plastic wrap and refrigerate at least 1 hour prior to serving. Serve cold. Cover leftovers and store them in the refrigerator for up to 4 days.