Fresh Fruit Salad Recipe

Prepare melons

Chill all fruit for at least 30 minutes before assembling if possible. On a clean cutting board, halve the cantaloupe and honeydew, remove seeds, then slice away rind and cut into 1-inch cubes (about 1 cup each). Cut watermelon into 1-inch cubes, removing seeds if present.

Prepare strawberries

Rinse strawberries, hull them, then halve or quarter depending on size so pieces are similar in size to melon cubes (about 1 cup total).

Segment citrus

Using a sharp knife, cut away the peel and pith from the orange and grapefruit (or second orange). Over a bowl to catch juices, carefully cut between the membranes to release segments (supremes). If you prefer, peel and slice into bite-size pieces. Add citrus segments to the bowl with the other fruit.

Combine all prepared fruit gently in a large mixing bowl, taking care not to mash softer berries. Reserve any citrus juices collected in the bowl — they will be used in the dressing.

Make dressing

In a small bowl or measuring cup, whisk together the fresh lime juice, honey, chopped mint, and the reserved citrus juices from segmenting. Whisk until honey dissolves. Taste and add sea salt and an optional pinch of black pepper to brighten flavors.

Dress the salad

Pour the dressing over the mixed fruit and gently toss with two large spoons until fruit is evenly coated. Toss just a few times to avoid breaking strawberries.

Chill and serve

Let the salad sit 5–10 minutes in the refrigerator to let flavors meld, or serve immediately over ice for a colder presentation. Garnish with a few whole mint leaves if desired.