Berry Watermelon Salad

What do you do when you have a fridge full of produce and you’re leaving for two weeks vacation? You attempt to eat it all in three days. I still can’t figure out why I thought it was a good idea to buy a giant watermelon the week before would be leaving for Canada, especially with the outrageous amounts of berries we already had. So I cut it all up and threw it into a bowl in hopes that we would eat it before we left.

I know this isn’t a new idea. It’s probably be done a million times before, by countless other cooks and bloggers, but I loved it so much, I just had to share. If not just to spark the idea in your heads and remind you of it. This berry watermelon salad is perfect for the Fourth of July – the pops of blue and red just scream patriotism.

I used half of a watermelon for the recipe, but obviously, you can decide how much to put it based on the size of your watermelon. Ours was huge, so I didn’t want to over do it. As for the sugar, you can put as much as you want. Our watermelon was super sweet already so I added just a little encourage the berries to make a little juice. Use your judgment. You can’t mess it up.

Berry Watermelon Salad

---

• Author: Melissa Belanger
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 - 12 1x

Print Recipe

Pin Recipe

Scale 1x2x3x

Ingredients

• 1/2 watermelon, cubed
• 1 pint strawberries, sliced
• 1 pint blueberries
• 1 – 2 tablespoons sugar

---

Instructions

1. In a bowl, combine all ingredients. Stir to coat evenly with sugar.

Nutrition

• Calories: 0
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg

Last Updated on July 23, 2018