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Summer Berry and Watermelon Fruit Salad

A vibrant, refreshing mix of strawberries, blueberries, raspberries, blackberries, and crisp watermelon, macerated in a light citrus syrup. The ultimate juicy summer dessert or side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 bowls
Course: Breakfast, Dessert, Side Dish
Cuisine: American, Summer
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Fresh Fruit
  • 2 cups strawberries hulled and quartered
  • 2 cups watermelon seedless, cubed
  • 1 cup blueberries washed and dried
  • 1 cup blackberries washed and dried
  • 1 cup raspberries washed and dried
Maceration Syrup
  • 1-2 tbsp sugar, honey, or agave to taste
  • 1 tbsp lemon or lime juice freshly squeezed
  • 1 sprig fresh mint optional, for garnish

Equipment

  • Large serving bowl
  • Cutting board
  • Chef's knife
  • Large serving spoon

Method
 

  1. Wash all berries thoroughly and pat completely dry. Hull and quarter the strawberries. Cut the watermelon into bite-sized cubes.
  2. In a large serving bowl, combine the strawberries, blueberries, blackberries, and watermelon cubes. Leave the raspberries out for now.
  3. Sprinkle the sugar (or drizzle honey) and pour the fresh lemon or lime juice over the fruit mixture.
  4. Gently toss the fruit with a large spoon to evenly coat. Let the bowl sit at room temperature for 15 minutes to allow the natural juices to release and form a syrup.
  5. Just before serving, gently fold in the delicate raspberries so they do not get crushed.
  6. Garnish with fresh mint if desired, and serve immediately in small bowls or over yogurt and ice cream.

Notes

Best served fresh on the same day. If making ahead, keep the watermelon and berries separate and do not add the sugar/citrus until 20 minutes before serving to prevent the fruit from becoming too mushy.