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red, white, and blue fruit salad on a large serving dish on a counter
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Red, White, and Blue Fruit Salad

An assortment of colorful fruits and jicama are dressed with a honey-sweetened lime mint dressing in this patriotic fruit salad.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 88kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1cup | Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 228mg | Fiber: 4g | Sugar: 16g | Vitamin A: 454IU | Vitamin C: 29mg | Calcium: 23mg | Iron: 1mg