Fruit with 8 Letters: Make a Fresh Fruit Salad

This fresh fruit salad features watermelon, pineapple, strawberries, and other juicy fruit, tossed with lime and a little honey. It is a simple, colorful way to use fruit names with eight letters—watermelon, for example—and works as a chilled side dish or a light dessert.

Ingredients

3 cups (450 g) seedless watermelon, cut into ¾-inch (2 cm) cubes
2 cups (330 g) fresh pineapple, cut into bite-size pieces
1½ cups (225 g) strawberries, hulled and quartered
1½ cups (225 g) blueberries, rinsed and dried
2 medium kiwifruit, peeled and cut into half-moons, about 1 cup (150 g)
1 medium orange, peeled and cut into segments, about ¾ cup (130 g)
2 tablespoons (30 ml) fresh lime juice, from about 1 lime
1 tablespoon (15 ml) honey or maple syrup
1 teaspoon finely grated lime zest
2 tablespoons (5 g) fresh mint leaves, thinly sliced, plus a few leaves for garnish
⅛ teaspoon fine salt

Instructions

Wash the berries and mint under cool running water, then dry them well. Rinse the watermelon rind and pineapple skin before cutting, even though you will discard them; a clean knife can otherwise transfer dirt from the outside to the flesh. Peel the kiwifruit and orange. Cut the fruit into pieces of similar, bite-size proportions.
In a small bowl, whisk together the lime juice, honey or maple syrup, lime zest, and salt until the sweetener dissolves. Taste the dressing: it should be bright and lightly sweet, not sour or syrupy. Add another teaspoon of honey or maple syrup if your fruit is especially tart.
Put the watermelon, pineapple, strawberries, blueberries, kiwifruit, and orange segments in a large serving bowl. Pour the dressing over the fruit and fold gently with a wide spoon or flexible spatula. Mix just until the pieces are lightly coated; vigorous stirring can crush berries and release excess juice.
Fold in the sliced mint. Cover and chill for 10 minutes so the flavors can mingle. Garnish with a few whole mint leaves and serve cold, preferably soon after tossing.

Tips

Dry the fruit well. Water left on rinsed berries dilutes the dressing and collects at the bottom of the bowl. A salad spinner works for berries; pat other fruit dry with a clean towel.
Cut evenly, not too small. Pieces around ¾ inch (2 cm) are easy to eat and less likely to collapse when tossed. Slice soft strawberries a little larger if they are very ripe.
Adjust for the fruit you have. Use firm, ripe fruit for the best texture. If the orange is very juicy, add its segments carefully and leave excess juice behind rather than thinning the dressing.
Keep the mint fresh. Slice it shortly before serving and fold it in at the end. Chopped mint left in acidic dressing for a long time can darken and lose its fresh flavor.

Serving Suggestions

Serve the salad chilled in small bowls as a light dessert, or spoon it alongside brunch dishes such as pancakes, waffles, or yogurt. It also pairs well with grilled meals as a fresh, sweet-tart side. For a more substantial breakfast, serve it over plain yogurt or cottage cheese and add granola at the table so the granola stays crisp.

If serving it at a buffet, set the bowl over a larger bowl of ice and use a slotted spoon so guests can leave extra juice behind. Keep the salad out of the refrigerator for no more than 2 hours total, or 1 hour when the surrounding temperature is above 90°F (32°C).

Variations

Use other eight-letter fruit: Replace some or all of the watermelon with chopped cantaloupe or raspberries. Both are delicate, so fold them in last. “Watermelon,” “pineapple,” “strawberry,” “blueberry,” and “cantaloupe” each have eight letters.
Make it tropical: Swap the orange for 1 cup (165 g) diced mango and add ½ cup (40 g) unsweetened toasted coconut just before serving. Mango makes the salad softer and sweeter.
Change the herbs: Use 1 tablespoon (3 g) chopped basil instead of mint for a peppery, aromatic note, or omit the herbs for a straightforward fruit bowl.
Make it dairy-free or vegan: Choose maple syrup instead of honey. The dressing is otherwise fruit-based and contains no dairy.
Add crunch at serving: Scatter ¼ cup (30 g) chopped toasted almonds or pistachios over individual portions. Keep nuts separate until serving so they do not soften.

Storage and Reheating

For best texture, serve this salad within an hour of dressing it. Refrigerate leftovers promptly in a covered container and within 2 hours of preparation; store at 40°F (4°C) or colder and use within 1–2 days. The fruit will release juice and soften as it sits, especially the berries and watermelon. Drain excess liquid before serving leftovers, and add fresh mint only at the table. Do not freeze the finished salad: thawed fruit becomes watery and mushy. Reheating is not appropriate for this uncooked dish.

Frequently Asked Questions

What fruit has eight letters?
Several familiar fruit names have eight letters, including watermelon, pineapple, strawberry, blueberry, raspberry, and cantaloupe. This salad uses watermelon, pineapple, strawberry, and blueberry; the name of the recipe idea refers to these word lengths, not to a required count of eight fruits.

Can I make the fruit salad ahead?
You can wash and dry the fruit and prepare the dressing up to a day ahead, storing each separately in the refrigerator. Cut the fruit and toss it with dressing shortly before serving for the freshest texture. If you must assemble it earlier, wait to add mint until just before serving.

Can I use frozen fruit?
Fresh fruit is best here because frozen fruit releases a lot of liquid as it thaws and becomes soft. If frozen fruit is your only option, thaw it completely in the refrigerator, drain it well, and fold it in gently just before serving. Expect a juicier, less crisp salad.

How do I keep cut fruit from turning brown?
Apple and pear pieces brown quickly when exposed to air. This recipe avoids them, but you can add either: cut the fruit last and toss it immediately with a little of the lime dressing. The acid slows browning, though it will not prevent it indefinitely.

What can I use instead of lime?
Use 2 tablespoons (30 ml) fresh lemon juice in place of the lime juice and omit the lime zest or replace it with lemon zest. The result will taste slightly different but still bright. Avoid bottled juice if possible, since its flavor can be flatter.

Why is there liquid at the bottom of the bowl?
Salt and citrus draw moisture from cut fruit, and watermelon naturally contains plenty of juice. Toss the salad shortly before serving, keep it chilled, and use a slotted spoon if excess liquid collects. Do not add extra dressing to compensate; the fruit will continue to release juice as it rests.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).