Summer Fruit Salad
Summer Fruit Salad
About this Recipe
Coming in hot: watermelon, cherries, and Sungold tomatoes are some of the first signs of summer, bringing their irresistibly cheery sunshine flavors and brilliant pink, red, and yellow. Combine them in a salad for a full spectrum of bright-sweet-tart fruit flavor. Juicy Sungolds (firmer than other varieties of cherry tomatoes) bring an element of savory to crisp watermelon and fleshy cherries. Even cherries lend themselves to herbs and spices because they contain a molecule called eugenol, which also is found in cloves and pepper. You could push this savory inclination further. Would it be crazy to crumble blue cheese on this? No.
The Benefits
Not surprisingly given its name, watermelon is over 90% water. This makes it an excellent choice for staying hydrated. And regardless of their color, cherries bring plenty of fiber, vitamins, and minerals to the table. Additionally, the polyphenols in cherries can combat inflammation and cellular damage.
Ingredients
Serves 4 to 6
- 2 cups (345 g) diced (1/2-inch) watermelon
- 1½ cups (240 g) pitted cherries, cut in half
- 1½ cups (240 g) Sungold tomatoes, cut in half
- 3 Tbsp (45 ml) lime juice (from about 2 limes)
- Pinch of salt
- 1 Tbsp (15 ml) honey
- 2 Tbsp (30 ml) olive oil
- Freshly ground black or white pepper
- ¼ cup (4 g) chopped dill
- Zest of 1 lime
- Edible flower petals for garnish (or not)
Directions
-
Step 1
Arrange the watermelon, halved cherries, and halved Sungold tomatoes (as artfully as you’d like — alternating watermelon, cherries, and tomatoes) on a platter (or just toss them in a large bowl) and set aside. -
Step 2
In a small bowl, whisk together the lime juice and salt until the salt is dissolved. Whisk in the olive oil and honey until well combined. Add a couple of grinds of black or white pepper. Just before serving drizzle the dressing over the fruit and garnish with the chopped dill, lime zest, and flowers, if using.
About the author
Betty Hallock
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
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