Description
Steal the show on patriotic holidays with this delicious fresh fruit salad! Featuring strawberries, cherries, watermelon, blueberries and jicama served with a refreshing mint lime dressing, this easy red white and blue salad recipe is perfect for Memorial Day weekend, the fourth of July or Labor Day.
Ingredients
Units
Scale
For the fruit salad
- 6 ounces strawberries, hulled and halved or quartered
- 2 cups cherries, stems and pits removed, halved (or substitute raspberries)
- 1/2 mini seedless watermelon, cubed
- 1 pint blueberries
- 4 white peaches (peeled and slliced) or 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)
Instructions
- 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. You can also use white peaches here.
- 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 by adding more maple syrup.
- 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.
- Prep Time: 15
- Category: Side Dish
