Fruit Salad for Summer
This Fruit Salad for Summer combines juicy watermelon, strawberries, blueberries, peaches, kiwi, and grapes with a refreshing honey citrus dressing. I love making this colorful summer fruit salad for picnics, brunches, family dinners, and warm sunny afternoons because it feels light, sweet, and incredibly refreshing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups watermelon, cubed
- 2 cups strawberries, sliced
- 1 cup blueberries
- 1 cup green grapes, halved
- 2 kiwis, peeled and sliced
- 2 peaches, diced
- 1 orange, segmented
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- Fresh mint leaves for garnish
Instructions
- Wash and dry all the fruit carefully.
- Cube the watermelon and dice the peaches.
- Slice the strawberries and kiwis.
- Halve the grapes and segment the orange.
- Add all prepared fruit into a large serving bowl.
- Whisk together honey, lime juice, and lemon juice in a small bowl.
- Pour the dressing over the fruit.
- Toss gently until evenly coated.
- Refrigerate for 20 to 30 minutes before serving.
- Garnish with fresh mint and serve cold.
Notes
Use ripe seasonal fruit for the sweetest flavor. Chill the fruit before preparing for extra freshness. Add bananas only before serving to prevent browning. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Sugar: 33g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg