Watermelon Pineapple Mint Salad
15 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
This is the fruit salad that actually hits: juicy watermelon and pineapple tossed with fresh mint and a honey-lime gloss, plus a tiny pinch of salt to make the sweetness pop.
Perfect for BBQs, picnics, and brunch, it is no-cook, make-ahead, and crazy refreshing with anything hot off the grill.
Ingredients (6 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients:
- 3 cups fresh watermelon, cubed small fresh watermelon 0.2 ct
- 3 cups fresh pineapple, cubed fresh pineapple 0.6 ct
- 2 Tbsp fresh mint leaves, chopped fresh mint leaves 0.04 oz
- 2 Tbsp honey honey 1.48 oz
- 1 fresh lime juice lime 1 ct (for fresh lime juice)
- pinch salt (for balance, optional) salt
How to Make Watermelon Pineapple Mint Salad
-
Chill the fruit
Pop the cubed watermelon and pineapple in the fridge for 20 minutes so they stay crisp and refreshing when tossed.
-
Mix the lime-honey dressing
In a small bowl whisk honey with the juice of 1 lime, about 2 tablespoons, until smooth and glossy.
-
Season the dressing
Add a tiny pinch of salt to the dressing to make the fruit taste sweeter and more vivid.
-
Prep the mint
Finely chop the mint just before using so it stays bright and fragrant.
-
Toss gently
Add the chilled fruit to a large bowl, drizzle over the dressing, sprinkle on the mint, and fold with a wide spatula until just coated.
-
Rest, then serve cold
Let the salad sit for 5 to 10 minutes so the flavors mingle, then serve cold with any collected juices spooned over the top.
Substitutions
- Honey -> Agave syrup
- Agave keeps the salad vegan and brings a clean sweetness that lets the lime pop without adding maple notes.
- Fresh mint -> Fresh basil
- Basil stays in the same green herb family but leans slightly floral and savory, which plays beautifully with pineapple.
- Pinch of salt -> Tajin seasoning
- Tajin adds salt plus gentle chili and lime for a street-fruit vibe that makes every bite bright, sweet, and lightly spicy.
Tips
- Cut for texture, not volume
- Aim for 3/4 inch cubes so the watermelon and pineapple hold their shape and give you a juicy snap instead of a slushy bite.
- Dry the fruit lightly
- Pat the pineapple and watermelon with a clean towel before tossing so the dressing clings instead of diluting.
- Salt is your secret weapon
- A legit tiny pinch wakes up fruit like it would a tomato, and you will taste a clearer, sweeter finish.
- Mint last, always
- Chop the mint right before serving and fold it in at the end to prevent bruising and dark flecks.
- Use glass or stainless, not plastic
- A chilled glass bowl keeps flavors pure and cold while avoiding plastic odors and off flavors.
- Buy ripe like a pro
- Choose a heavy watermelon with a creamy yellow field spot and a dull rind and pick a pineapple with fragrant aroma and leaves that tug free with gentle pull.
Nutrition Facts *
| Energy | 140 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 0 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the salad from turning watery?
- Chill the fruit, pat it dry before tossing, and fold gently with a wide spatula so the cubes do not crush and leak.
- Can I make this ahead?
- You can mix the dressing and cut the fruit up to 8 hours ahead, then keep them separate and cold and toss with mint right before serving.
- What if my fruit is not very sweet?
- Add up to 1 extra tablespoon honey or agave and a few extra drops of lime to keep the balance bright instead of candy-sweet.
- Can I use frozen fruit?
- You can in a pinch, but it will be soft and juicy like a compote, so serve it immediately and expect a spoonable texture.
- Why add salt to fruit?
- Salt suppresses bitterness and amplifies sweetness and aroma, making the fruit taste more like itself without tasting salty.
Serving Suggestions
For a playful twist, add a dusting of Tajin or a tiny pinch of chili flakes to the finished salad for that sweet-heat pop New Yorkers crave on a hot day.
Pair with grilled chicken or shrimp and a cold glass of sparkling water spiked with the leftover fruit juices for a meal that hits bright, juicy, and satisfying without breaking a sweat.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
