Introduction

This Watermelon Pineapple Salad is a vibrant and refreshing dish perfect for hot summer days. Combining sweet fruits with crisp cucumber and a hint of mint, it’s a delightful way to stay cool and enjoy fresh flavors.

The image shows a white bowl filled with a fresh fruit salad consisting of roughly chopped watermelon and pineapple pieces. The watermelon chunks are bright red with a juicy, slightly grainy texture, while the pineapple pieces are yellow with a firm, fibrous texture. The fruit is sprinkled with small black chia seeds and finely chopped green mint leaves that add a pop of color and freshness on top. A couple of larger fresh mint leaves are placed in the center as garnish. The bowl is set on a white marbled surface, and the lighting highlights the vibrant colors and textures of the fruit, making the dish look refreshing and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups of fresh watermelon, cubed
2 cups of fresh pineapple, cubed
1 cup of cucumber, diced
1/4 cup of red onion, finely chopped
1/4 cup of fresh mint leaves, chopped
1/4 cup of feta cheese, crumbled (optional)
Juice of 2 limes
1 tablespoon of honey (optional)
Salt and pepper to taste

Instructions

Step 1: Cut the watermelon in half, then into quarters. Cube the flesh, removing any seeds, to get about 4 cups of watermelon cubes.
Step 2: Trim the pineapple by cutting off the top and bottom, slicing off the skin, and cutting it into quarters. Remove the core and cube the flesh to yield about 2 cups of pineapple cubes.
Step 3: Wash the cucumber thoroughly. Peel if desired, then slice in half lengthwise, scoop out the seeds, and dice into small pieces.
Step 4: Finely chop about 1/4 cup of red onion. To reduce sharpness, soak the chopped onion in cold water for 10 minutes if you prefer a milder flavor.
Step 5: Stack the mint leaves, roll them up, and slice thinly to yield about 1/4 cup of chopped mint.
Step 6: Crumble feta cheese into small pieces if using.
Step 7: In a large mixing bowl, combine the watermelon, pineapple, cucumber, and red onion. Gently toss to mix.
Step 8: Sprinkle the chopped mint and crumbled feta (if using) over the fruit mixture.
Step 9: In a small bowl, whisk together the lime juice and honey (if using).
Step 10: Pour the lime dressing over the salad mixture and toss gently to coat everything evenly.
Step 11: Season with salt and pepper, adjusting to taste.
Step 12: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 13: Toss the salad gently before serving in a large bowl or individual cups.
Step 14: Garnish with whole mint leaves or additional feta if desired.
Step 15: Dig in and enjoy this vibrant, refreshing salad!

Tips & Variations

For extra crunch, add toasted almonds or pepitas on top just before serving.
If you prefer less sweetness, omit the honey or reduce the amount of lime juice slightly.
Swap feta for goat cheese or omit cheese entirely for a vegan option.
Use English cucumber to avoid peeling and reduce bitterness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because of the fresh fruit, it’s best enjoyed within this timeframe to maintain crispness. Toss gently before serving again. Avoid freezing as the texture will decline.

How to Serve

A white bowl filled with a colorful fruit salad made of cubed watermelon and pineapple pieces. The fruit cubes are bright red and yellow, mixed evenly, with small black seeds sprinkled throughout. Fresh green mint leaves are placed on top, adding a touch of contrast. The fruit looks juicy and fresh, sitting against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. However, it’s best to add the dressing and salty ingredients like feta right before serving to keep the salad fresh and crisp.

Is this salad suitable for a vegan diet?

To make this salad vegan, simply omit the feta cheese and honey or replace honey with maple syrup or agave nectar if desired.