Patriotic Fruit Salad

This patriotic fruit salad with star-cut pears, watermelon, and berries is perfect for the 4th of July, Memorial Day, and summer. Healthy and ready in minutes!

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Course: Dessert

Cuisine: American

Keyword: patriotic fruit salad, red white and blue fruit salad

Prep Time: 10

Total Time: 10

Servings:

Calories: 129kcal

Author: Louisa

Equipment

Ingredients

2 pears, peeled
1/4 small seedless watermelon
1 cup strawberries, rinsed and patted dry
1/2 cup blueberries
1/2 lemon, juiced

Instructions

Slice the pears, then press a star-shaped cookie cutter straight down through each slice.
Toss the pear stars in freshly squeezed lemon juice until evenly coated to prevent browning. Set aside.
Slice the watermelon into 3/4- to 1-inch-thick slabs and press the star cookie cutter down through the flesh to cut the watermelon stars.
Hull and quarter the strawberries. Rinse and dry the blueberries.
Combine the strawberries and blueberries in a large mixing bowl.
Gently fold in the pear stars and watermelon stars with a large spoon or rubber spatula, starting from the bottom up.
Gently fold in the pear stars and watermelon stars with a large spoon or rubber spatula, starting from the bottom up.

Notes

The berries go to the bowl first, so you'll have room to fold in the delicate pear and watermelon stars. You want to fold the patriotic fruit salad from the bottom up, as stirring can mash or break the stars.
Use fresh, ripe, firm fruits for this red white and blue fruit salad! Frozen fruits will release liquid as they thaw, making the salad watery. And while you want to avoid mushy, overripe fruits, you still want to use ripe ones, or the salad will be more on the tart side.
This 4th of July fruit salad tastes amazing chilled, but it'll have the best texture and visual appeal if you serve it within 2 hours. Otherwise, the fruits will soften and release their juices, not to mention, your white stars will discolor over time.

Nutrition