vegan fruit sald served in watermelon boat
Print Pin
5 from 6 votes

Fresh Fruit Salad

What is the secret to making fresh fruit salad? Why fresh fruit, of course. Learn all of my secrets to having perfectly ripe fruit salad year round!

Course Dessert, Salad, Side Dish
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 30 servings
Calories 45kcal
Author Beth Neels
Cost $15



  • 1/2 small watermelon
  • 1/2 small honeydew melon
  • 1 small cantaloupe
  • 6 oz fresh blueberries
  • 1/2 qt fresh strawberries
  • 30-40 black cherries
  • 1-2 tsp lemon or lime juice fresh or bottled for fruits that brown quickly. See notes below.


  • Thoroughly wash all fruit and allow to drain.
  • Cut rind off of melons. Slice melons into bite sized pieces. If desired, use a melon baller to make balls out of the melons. You can add some of the juice from the melons to the bowl, as well.
  • Hull and slice strawberries in half.
  • Pit cherries.
  • Place in large bowl. Toss gently. Refrigerate immediately. Serve within 1 day for optimum freshness.


NOTE: For tips on buying fresh produce, see post above.
Fruits that brown quickly like bananas, peaches, nectarines, apples and raspberries should be added just before serving. 
Peaches, nectarines and apples should be tossed separately in a small bowl with a teaspoon or 2 of lemon or lime juice.


Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 212mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1080IU | Vitamin C: 26.6mg | Calcium: 11mg | Iron: 0.3mg