Patriotic Summer Fruit Salad with Honey, Lime, & Mint


July is here and summer is officially in full swing! Our weekends are jam-packed with family get-togethers and BBQs with friends. Plus, it’s almost my birthday, and I love birthdays (and birthday cake).

Yesterday, we celebrated a friend receiving his American citizenship. And what better way to celebrate than with food and beer? There were various meats – smoked, fried, and grilled. Laura made her famous bacon-cheddar meatloaf. Tina made homemade apple pie and vanilla ice cream. We went through three cheese and cracker platters – how frickin’ American is that?


I wanted to balance out the rich offerings with something lighter, and highlight the amazing fruit we get this time of year.

… And I didn’t have to turn on my oven.


This pineapple was perfectly ripe. When buying whole pineapple, turn it over and smell the bottom. It should smell like sweet, ripe pineapple.


Remember that mint plant I mentioned in my last post? It’s growing like crazy! And a bit of mint adds a great flavor to fruit salad. I used my herb scissors on these mint leaves, and it cut them into perfect little ribbons.


Don’t those nectarines look delicious? I had planned to add them to the fruit salad, but they were quite ripe and too soft to cut off of the pit. Chris and I ate them over the kitchen sink instead, and they were so good. So here’s my PSA for the day: buy some nectarines, now!


This mini star-shaped cookie cutter was just the right size to make pineapple stars for this patriotic salad.


I hope everyone has a safe, happy, and fun 4th of July!

★ U-S-A! U-S-A! ★


Patriotic Summer Fruit Salad with Honey, Lime, & Mint
Serves 12

2 tablespoons honey
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1/2 of a medium watermelon
1 pineapple
1 pint blueberries, rinsed
1 quart strawberries, rinsed
2 tablespoons fresh mint, chopped or cut with herb scissors

  1. Cut rind away from watermelon, and cut watermelon flesh into bite-sized cubes.
  2. Cut pineapple:
    • Cut off top
    • Cut skin away from sides, ensuring to remove the “eyes”
    • Cut slices from sides, avoiding the core (slices should be about 2cm thick, and at least as wide as your cookie cutter)
    • Use star-shaped cookie cutter to cut stars from slices

Tip: Store the non-star-shaped leftover pineapple in the fridge to eat another day, or freeze for smoothies.

  1. Cut tops off of strawberries. Cut large strawberries into quarters, and small strawberries into halves.
  2. Combine cubed watermelon, pineapple stars, sliced strawberries, and blueberries in a large non-reactive bowl.
  3. Put honey into a microwave-safe dish and microwave on high for 10 seconds until runny. Add lime juice to this dish and whisk. Pour mixture over fruit, and toss gently to combine.
  4. Just before serving, stir 1 tablespoon of chopped or cut mint into the fruit, and top with remaining 1 tablespoon mint. Decorate with an extra sprig of mint if you wish. Enjoy!

Recipe Notes: This fruit salad is best when eaten the same day it is made.

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