Watermelon Basket Fruit Salad
Turn your next gathering into a show-stopping event with this whimsical Watermelon Basket Fruit Salad! This recipe combines artistry and fresh, vibrant flavors by transforming a seedless watermelon into a stunning basket filled with a medley of sweet, juicy fruits like strawberries, blueberries, pineapple, kiwi, and grapes. Ideal for summer barbecues, picnics, or brunches, the visually striking presentation is complemented by a refreshing burst of natural sweetness in every bite. Garnished with fresh mint leaves and optional orange slices, this fruit salad is not just a treat for the palate but also a centerpiece for your table. Quick to prepare in just 30 minutes and perfect for serving 12 guests, this no-cook recipe is a must-try for anyone who loves creative, healthy dishes.
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Recipe Information
Ingredients
- 1 whole Watermelon (medium to large, seedless preferred)
- 2 cups Strawberries
- 1.5 cups Blueberries
- 2 cups Pineapple (fresh, diced)
- 1.5 cups Green grapes (seedless)
- 3 whole Kiwi (peeled and sliced)
- 1 whole Orange (optional, for garnish)
- 10 leaves Mint leaves (fresh, for garnish)
Instructions
Start by washing all the fruits thoroughly under cool running water. Dry them with a clean towel.
Place the watermelon on a steady surface. Using a sharp knife, cut off a small slice from the bottom to create a stable base (be careful not to cut too deep into the flesh).
Draw a horizontal line around the middle of the watermelon with a non-toxic marker to outline the basket shape. Then, sketch a handle across the top, leaving two wide sections attached to the base for support.
Carefully cut along the outlines to create the basket shape, including the handle. Work slowly to avoid breaking the handle.
Scoop out the watermelon flesh using a melon baller or spoon. Reserve the flesh in a large mixing bowl and discard any seeds.
Dice the watermelon flesh if not balled, and add it to the mixing bowl.
Prepare the remaining fruits: hull and halve the strawberries, dice the pineapple, and slice the kiwi. Add all the cut fruits to the mixing bowl along with the blueberries and grapes.
Gently toss the fruits together to combine, ensuring an even distribution of colors and flavors.
Spoon the fruit salad into the carved watermelon basket, filling it generously.
Optional: Slice the orange into thin rounds and cut each round into quarters. Use them to decorate the edge of the basket. Garnish the fruit salad with fresh mint leaves for a vibrant finish.
Serve immediately, or chill the entire basket in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 877.9 g | 319% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 704.6 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 12302 mg | 262% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
