My red fruit salad is the perfect and most beautiful salad for summer events! It is easily doubled and tripled and you can change the amounts of ingredients to match what you like. For example, I am allergic to strawberries, so I might not add those but would definitely add more raspberries. You can make this salad well in advance of your party or BBQ, just drizzle with the dressing and top with salt right before serving.
This is always a winner and when you look at it, you know why! The key to this stunning platter is an abundance of fruit all in different shades of red. Serve it on a stunning white platter and watch this disappear.
I like to do a mix of cut and whole fruits so you add texture. Cut the watermelon into bite size pieces and be sure to cut larger strawberries in half. Pitting cherries can be a pain if you are doing a lot of them so invest in a cherry pitter. You buy it once and will have it for years to come. Feel free to add more dressing if you like… I have only used enough for a subtle taste. Don’t forget the salt! So many people think, “why put salt on fruit?”, but I’m telling you it makes the whole salad pop!
If you like this (and I know you will), try my All Green Fruit and Veggie Salad or my Citrus Salad. Both are packed with colorful fruits and vegetables that look amazing. Even those that swear they don’t like salad, will love these.
Looking for other fruit forward dessert ideas? I use fruit alot when making desserts so take a look at some of my favorites.
Grilled Peaches with Mascarpone & Balsamic Drizzle
Red Fruit Salad
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups Watermelon, cut into cubes
- ½ Cup Fresh raspberries
- ½ Cup Fresh strawberries, sliced
- ¼ Cup Pomegranate seeds
- ½ Cup Cherries, pitted and sliced in half
- 1 Lime, juiced
- Flakey Salt to taste
- 1 Tbsp. Olive oil
- 10-12 Mint Leaves, torn into small pieces
Instructions
- Plate your fruit on a large platter.
- Mix the olive oil and lime juice is a small bowl. Drizzle the dressing over the fruit. Sprinkle with flakey salt. (Maldon is my fav!)
- Top with torn mint leaves and garnish with a couple of whole larger mint leaves.
