Growing up in Florida, we always spent the summer holidays outside, usually at the springs or poolside. Of course that meant cooking out – and my favorite fresh cold watermelon! My dad used to work in fresh cut flowers; he would always buy a watermelon a few days in advance and chill it in the flower cooler until the day of our festivities.
To me nothing is more refreshing on a hot day than biting into a cold slice of watermelon or in the case of today’s recipe, fruit salad. I love fruit salad, I especially love how versatile it is. You can put in what you like and leave out the things you don’t and the result is always a light, delicious treat. We stopped by the fruit stand a couple of days ago and aside from having a blast looking at all the fresh offerings with my energetic toddler, we brought home a great selection of fruit.
Layers of fresh watermelon, peaches, apple pear, and honey bell combine to create a tasty salad that is perfect for breakfast or a snack. This super easy, quick salad makes a fabulous side for your holiday lunch or dinner; enjoy and have a happy Memorial Day!
Summer Fruit Salad
Yield 6 -8 servings
- 2 c watermelon, diced
- 2 medium apple pears, peeled and diced
- 2 medium honey bell oranges, peeled and diced
- 4 small peaches, diced
- Peel and dice the fruit into uniform sizes and arrange each fruit into a separate layer in a large bowl or 6 small jars/bowls.
- Cover and refrigerate 2-3 hours until chilled through, serve.
Courses fruit, dessert, salad