This is the fruit salad that steals the show at every Fourth of July cookout. Ruby strawberries, deep-blue blueberries, cool watermelon, and diced Honeycrisp apples tossed with a bright lime-honey-mint dressing and just a whisper of chipotle for grown-up complexity. It's patriotic, it's photogenic, and every single guest asks for the recipe.
The apple keeps this fruit salad from being just another red-white-blue platter — it adds crunch and holds up in the bowl for hours. We reach for Honeycrisp for its snap and sweet-tart bite. CandyCrisp is another wonderful option if you like a sweeter apple that stays creamy-crisp. Order fresh from our orchard by clicking here.
Ingredients (serves 8–10)
- 1 Honeycrisp apple, cored and diced
- 4 cups sliced fresh strawberries
- 2 cups fresh blueberries
- 2 cups diced watermelon
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons Farm Fresh Honey
- 1 tablespoon minced fresh mint
- 1/8 teaspoon chipotle chili powder
Directions
- Place the strawberries, blueberries, watermelon, and diced apples in a large bowl.
- In a small bowl, whisk together the lime juice, honey, mint, and chipotle chili powder until the honey dissolves.
- Pour the dressing over the fruit and toss gently to coat.
- Chill for 15 minutes before serving so the flavors mingle.
Tips & Variations
- Skip the chipotle if you're serving kids — the salad is still fantastic without it.
- Add raspberries or blackberries for even more color.
- Sub jalapeño. A tiny bit of minced fresh jalapeño instead of chipotle powder gives a fresh green heat.
- Layer in a trifle bowl for a stunning red-white-blue presentation.
- Prep ahead. Cut fruit up to a day in advance; toss with dressing no more than 2 hours before serving.
Made this? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!
