Celebrate the summer holidays with this red, white, and blue fruit salad! Made with an assortment of red and blue fruits, white jicama, and a honey, lime, and mint dressing, it’s a delicious side or dessert. Add it to your Memorial Day or Fourth of July menu!
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It’s Friday morning before the holiday weekend, so I’ll keep this short and sweet (literally)! I have the most delicious fruit salad to share with you today. It’s a great last-minute dish for those of you who are getting ready for Fourth of July gatherings or guests.
All you’ll need is an array of your favorite red and blue summer fruits, plus jicama for the “white” part of this red, white, and blue fruit salad. And remember to pick up some fresh mint while you’re at the store, or snip some from your garden.
Then, an hour or so before your guests arrive or you plan to leave for a party, put together the salad. Chill in the fridge for a little and give it a good stir before serving, since the dressing tends to settle in the bottom of the dish. Voila!
Your patriotic fruit salad recipe is ready to be devoured. Oh, and by the way, this recipe would also be great for watch parties for the upcoming Tokyo Olympics!
How to Make a Red, White, and Blue Fruit Salad
- Choose your ingredients.
- Red fruits: strawberries, watermelon, raspberries, pomegranate seeds, and/or cherries (Rainier cherries that have a red/pink skin and yellow/white flesh are a great option!)
- White fruits/veggies: jicama (this is what I used – it’s so crunchy and pairs well with fruit), bananas (I don’t love bananas in fruit salad because of their strong taste, but some people really like them), white peaces or white melon if you can find them
- Blue fruits: blueberries, blackberries, grapes
- Cut them into your desired shapes and sizes.
- For a fun touch, consider using a star cookie cutter for the watermelon.
- Combine the ingredients in a large bowl.
- Whisk together the dressing in a measuring cup and pour over the fruit salad. Mix well, cover, and refrigerate until serving.
Can you make fruit salad ahead of time?
You can prepare this red, white, and blue salad up to a few hours in advance. I recommend adding the dressing before storing it in the fridge so that the fruit can marinate. Then, mix it well before serving.
Fruit salad can get soggy the longer it sits in the dressing, so don’t make it too early. However, if you need to prepare the salad earlier than recommended, just wait to add the dressing until serving.
All of the fruits that I used held up very well. If you are using bananas or a delicate fruit like raspberries, it’s best to prepare the fruit salad as close to serving as possible.
More Red, White, and Blue Recipes
If you love this red, white, and blue fruit salad, check out some of my other patriotic recipes for the Fourth of July, Memorial Day, and the Olympics. Readers love the Mixed Berry Cupcakes with Coconut Buttercream, Blueberry Spinach Salad with Strawberry Tahini, and Red, White and Blue Cheese Smashed Potatoes.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Red, White, and Blue Fruit Salad
- 3 cups diced seedless watermelon
- 1 cup blackberries
- 1 cup blueberries
- 1 cup strawberries - trimmed and sliced
- 1 cup cherries - pitted and sliced
- 1.5 cups sliced jicama - cut into 1-inch strips
- 3 tablespoon lime juice - from 1-2 limes
- 3 tablespoon honey
- ¼ cup chopped mint - more for garnish
- Prepare the fruit and jicama. Combine in a large mixing bowl.
- In a measuring cup or small bowl, whisk together the lime juice, honey, and mint. Pour the dressing over the fruit salad, and stir to combine.
- Serve immediately or cover the bowl and refrigerate for up to 3 hours. I like the taste of the salad when it marinates in the dressing for a little while and gets colder in the fridge. Stir well before serving.
- You can also use raspberries, grapes, white melon or white peaches (if you can find them), and/or bananas. Some of these fruits may not hold up as well as the ones that I used in the recipe. For best results, make the fruit salad as close to serving as possible if using other fruits.
- You can make and dress the salad in advance. It tastes great chilled! But I don’t recommend making it any more than 3 hours ahead of time.
- If you have to make the salad earlier than recommended, wait to dress it until serving.
- To make vegan, sub maple syrup for honey.
Have a great holiday weekend!!! – Lizzie