Refreshing summer Watermelon Blueberry Salad with lime, mint, and pure maple syrup is a delight to both the eyes and the taste buds. Enjoy it for breakfast, as a side dish or snack, or for dessert.
Nothing says summer quite like watermelon. While it's hard to beat the feeling of biting into an ice cold wedge of this fruit, it's also delicious when combined with blueberries, lime, and mint.
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Why you'll love this recipe
- You can make it in 15 minutes with only 5 ingredients.
- It can be made in advance, so it's perfect for bringing with you on the go or for serving at picnics and potlucks.
- It's naturally sweetened with a touch of pure maple syrup instead of honey, making it vegan-friendly.
How to cut watermelon
I used to use a melon baller to prep watermelon for fruit salad, but I felt like I was wasting a lot of the fruit. Then I learned this easy method for cutting it into spears from How to Cut a Watermelon by Five Little Chefs.
- Cut the watermelon in half lengthwise. Place it cut side down. Slice it lengthwise, then crosswise, approximately every 2 inches.
- Separate the cut fruit into spears.
Now when you're ready to make the salad, take each spear and cut in into cubes. Not only is this method easy, you'll get the maximum amount of fruit from the melon.
Ingredients
To make this recipe, all you need to do is combine 5 ingredients in a bowl:
- Watermelon
- Blueberries
- Lime (both the zest and the juice)
- Pure maple syrup (a natural vegan alternative to honey)
- Fresh mint leaves
Success tips
Don't forget to zest the lime before you squeeze out the juice.
While you can use your fingers or a knife to tear or chop the mint, I like to use herb scissors. This inexpensive gadget is great for quickly cutting fresh herbs while preventing bruising and discoloration.
Herb Scissors Set with 5 Blades and Cover
- Stainless steel
- Dishwasher safe
- Ergonomic handle
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Variations
This recipe is very versatile and can be customized to suit your tastes. For variety, add in any of the following ingredients you like:
- Baby spinach
- Vegan feta cheese, either store-bought or make your own Tofu Feta
- Sliced English or Persian cucumbers
- Fresh basil leaves
- A drizzle of olive oil
- A few pinches of salt and/or chili powder
Storing
Leftover fruit salad can be covered and refrigerated for 2 to 3 days. However, some of the liquid will release from the fruit, so you may enjoy it best the first day. Freezing is not recommended.
FAQ
Seedless watermelon is not genetically modified. As explained in Where does seedless watermelon come from?, "a seedless watermelon is a sterile hybrid which is created by crossing male pollen for a watermelon, containing 22 chromosomes per cell, with a female watermelon flower with 44 chromosomes per cell. When this seeded fruit matures, the small, white seed coats inside contain 33 chromosomes, rendering it sterile and incapable of producing seeds."
Look for fruit that is firm and free from dents or cuts. It should feel heavy for its size. And it will have a yellow spot on the underside where it sat on the ground.
The entire watermelon is edible, including the rind, making it a zero-waste food. It's often made into Watermelon Rind Pickles.
More ways to enjoy watermelon and blueberries
Looking for more recipes with fruit? Try some of these vegan favorites:
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Watermelon Blueberry Salad without Honey
Ingredients
- 3 cups watermelon, cubed
- 2 cups blueberries
- 2 teaspoons lime zest, (from 1 lime)
- 2 Tablespoons lime juice, (from 1 lime)
- 1 Tablespoon pure maple syrup
- 1 Tablespoon mint leaves, chopped or torn
Instructions
- Place the watermelon cubes and blueberries in a large salad bowl.
- Add the lime zest, lime juice, pure maple syrup, and mint.
- Toss well to combine.
- Refrigerate until ready to serve.
Notes
- Baby spinach
- Vegan feta cheese, either store-bought or make your own Tofu Feta
- Sliced English or Persian cucumbers
- Fresh basil leaves
- A drizzle of olive oil
- A few pinches of salt and/or chili powder
Nutrition
Nutritional information is an estimation only.
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