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.
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Berry Watermelon Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 - 12 1x
Ingredients
- 1/2 watermelon, cubed
- 1 pint strawberries, sliced
- 1 pint blueberries
- 1 – 2 tablespoons sugar
Instructions
- 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
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