Red, White, and Blue Fruit Salad Recipe

This patriotic fruit salad features an assortment of colorful fruits and jicama with a honey-sweetened lime mint dressing.

Course Salad, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings 1-cup servings

Calories 88kcal

Wash and prepare the watermelon, strawberries, cherries, blackberries, blueberries, and jicama. For a fun twist, use a star cookie cutter for the watermelon or jicama.
Combine the ingredients 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. Gently stir until all of the fruit is coated. Garnish with additional mint leaves if desired.
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.
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Subs: You can also use raspberries, grapes, white melon or white peaches (if you can find them), and/or sliced bananas. Some of these fruits may not hold up as well as the ones that I used in the recipe. Raspberries are fragile and should be gently stirred into the salad right before serving. Bananas will brown quickly and should also be added just before serving. For best results, make the fruit salad as close to serving as possible if using other fruits. To make vegan, sub maple syrup for honey.
Make-Ahead: 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.
Leftovers: Keep in an airtight container in the fridge for up to 2 days. However, it tastes best fresh! The fruit softens over time.