This super patriotic and festive fruit salad is perfect for upcoming July 4th parties. It is loaded with juicy watermelon, tart cherries, sweet strawberries, plump blueberries and slightly crunchy jicama stars! I dressed it with a lime, mint and maple syrup sauce that takes it over the top in terms of deliciousness. The sauce reminds me of a mojito – it is so fun and refreshing and pairs well with the sweet and juicy fruit salad.
To make the white stars, I sliced a jicama into 1/4 inch rounds and used my vegetable cutters to make the stars. I haven’t tried it but I’m guessing a banana would also work well here for the white stars. Or, you could turn the watermelon chunks into stars. Raspberries would also be a fun twist on this for more red. This is a forgiving recipe and one that you can have fun with and make your own. Hopefully this post inspires the overall concept for you.
For the sauce, I pureed fresh lime juice, maple syrup and loads of fresh mint in my mini food processor (or you can use a blender). I recommend pouring it overtop the fruit salad just before serving so it doesn’t get soggy.
This fruit salad is always a total hit when entertaining. Plus, it is easy to pull together. It is refined sugar-free too!
This red, white and blue fruit salad is vegan, paleo, dairy-free, grain-free, soy-free, refined sugar-free, nut-free and gluten-free which makes it wonderful for serving to anyone with food allergies or food sensitivities.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your red, white and blue fruit salad creations!
This super festive and patriotic fruit salad is made extra special with a mojito-like sauce made from fresh lime, mint and maple syrup. You can use any red fruit you would like. Here I’m showing watermelon, cherries and strawberries. Raspberries would work well too. For the white stars, I used jicama and vegetable cutters in the shape of stars. You could use dragon fruit or bananas as well. This recipe is flexible and is meant to provide inspiration so you can make it your own with what you like and what you have on hand.
For the fruit salad
- 6 ounces strawberries, hulled and halved or quarted
- 2 cups cherries, stems and pits removed, halved (or substitute raspberries)
- 1/2 mini seedless watermelon, cubed
- 1 pint blueberries
- 1 pound jicama, cut into 1/4 inch rounds
For the sauce
- 2 limes, juiced
- 1 large handful fresh mint leaves (plus more for garnish)
- 1–2 tablespoons maple syrup (depending on desired level of sweetness)
- In a large serving bowl, gently toss to combine the strawberries, cherries (or raspberries), watermelon and blueberries.
- To make the white jicama stars, use vegetable cutters in the shape of a star and cut through the white flesh of the jicama (not the skin). Place the stars overtop the salad.
- To make the sauce, add the lime juice, mint and 1 tablespoon of maple syrup to a mini food processor or blender and puree until well combined. Taste and adjust the sweetness if desired.
- Just before serving, pour half the sauce overtop the salad and gently toss. Taste and add more sauce if desired. Garnish with fresh mint leaves. Enjoy immediately.