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A large bowl of watermelon chunks, berries and cherries with mint.

Watermelon Fruit Salad

This fruit salad made with fresh chunks of watermelon, berries, cherries and more!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 10 minutes
Servings 8 servings
Calories 107kcal
Author Ashley C.


  • 5 cups seedless watermelon rind removed and chopped to 1/2 to 1-inch cubes
  • 1 1/2 cups strawberries quartered
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup cherries pitted and halved
  • 1/4 cup fresh mint chopped
  • 1 teaspoon lemon zest
  • 2 lemons juiced
  • 1/4 cup honey


  • Combine watermelon, berries, cherries, mint and lemon zest in a large mixing bowl.
  • Whisk together the lemon juice and honey until blended. Drizzle over fruit and then gently toss to coat.
  • Cover with plastic wrap and refrigerate at least 1 hour prior to serving. Serve cold. Cover leftovers and store in the refrigerator for up to 4 days.


  • Fruit salad can be prepped in advance and stored in the refrigerator for up to 4 days.
  • Use agave instead of honey, if desired. 


Serving: 0g | Calories: 107kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 280mg | Fiber: 4g | Sugar: 22g | Vitamin A: 660IU | Vitamin C: 45.5mg | Calcium: 29mg | Iron: 0.8mg