Nothing screams summer more than a big bowl of chilled watermelon! This Watermelon Mint Salad takes that up a notch with sweet berries, juicy grapes, and a quick mint-ginger syrup that brings it all together. It’s the kind of dish that disappears fast at potlucks and picnics because it’s refreshing, colorful, and easy as can be.
Funny where the inspiration for recipes comes from, isn’t it? You just never know when you’re going to find something interesting. Like this recipe that jumped out at me during my usual Saturday morning grocery run. I turned the corner in the produce section and spotted a little recipe card with a photo of bright pink fruit piled high in a bowl. I grabbed the ingredients right then and there.
This reminds me a little bit of fruit salads that tend to show up at church picnics and family reunions. You can always count on seeing one somewhere between the deviled eggs and macaroni salad. Those are delicious! But this version has a little extra something — a minty syrup with a hint of ginger that wakes up every bite.
If you like simple, Southern-style fruit dishes, you might also enjoy my Creamy Grape Salad. It has that same cool, sweet comfort and is easy to make ahead when you’re feeding a crowd. This kind of recipe is my favorite for summer. It’s quick, colorful, and always a crowd-pleaser.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 15 Minutes
Servings: 8
Primary Ingredient(s): Watermelon, blueberries, strawberries, grapes, mint, ginger
Skill Level: Easy
What You’ll Like About This Recipe
- Quick to make with fresh ingredients and a stovetop syrup.
- Bright, refreshing flavors, and just sweet enough without being heavy.
- The mint-ginger syrup makes it different from other summer fruit salads.
Ingredient Notes
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- Watermelon — Select a seedless watermelon that feels heavy for its size and has a creamy yellow spot where it rested on the ground. The yellow spot indicates that it ripened in the sun and should be nice and sweet.
- Grapes — I like red or black seedless grapes for their color and flavor, but use what you have. Cutting them in half just makes them easier to eat, in my opinion.
- Strawberries — Choose fresh strawberries that are deep red and smell fragrant. Prep them just before mixing.
- Blueberries — The blueberries won’t need any prep other than a quick rinse. They add a nice pop of color and a slight tartness.
- Fresh Mint — Chop it finely so the flavor infuses nicely into the syrup.
- Ginger — You’ll use ground ginger to add a gentle warmth that complements the mint and fruit well.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Minty Watermelon Salad
- Start by combining the sugar, water, chopped mint, and ground ginger in a small saucepan. Bring it to a boil, then reduce the heat and let it simmer gently for about five minutes. Take it off the heat and set it aside to cool while you prep the fruit.
- Cut the watermelon into bite-sized chunks, about one inch is just right. Halve the grapes, slice the strawberries, and give the blueberries a quick rinse. Place all the prepared fruit in a large bowl.
- Once the syrup has cooled, pour it over the fruit and gently toss everything so that it’s evenly coated.
- Serve immediately or chill and serve later. If serving later, be sure to toss the fruit again to redistribute the ginger-mint syrup.
Recipe Success Tips
- Let the syrup cool completely before adding it to the fruit. If it’s too warm, it’ll make the fruit soft.
- Be sure to taste the watermelon. If it’s not very sweet, you can add an extra teaspoon or two of sugar to the syrup.
- This salad is best served the same day. If you need to make it a little ahead, wait until close to serving time to add the syrup.
- For the prettiest presentation, use a clear glass bowl so all the beautiful colors can show through.
Variations on the Recipe
- Add citrus zest. A little grated lime or lemon zest in the syrup is delicious!
- Try other fruits. Sliced peaches, plums, nectarines, raspberries, or blackberries make great additions if you have them.
- Make it spicy. Add a tiny pinch of cayenne to the syrup for a subtle, unexpected kick.
- Swap the mint. If mint’s not your favorite, try fresh basil for a different herb that pairs really well with fruit.
Storing Leftovers
This salad stays fresh in the fridge for about a day. After that, the fruit can soften and become unappetizing from sitting in the syrup. Be sure to store in a covered container.
Questions About Watermelon Mint Salad
Yes. I would prep the fruit and syrup separately in advance. Store the fruit in the fridge, and mix it with the syrup just before serving to keep everything fresh.
I think this salad goes really well with grilled proteins like chicken or shrimp, or even a smoky pork tenderloin. It’s light but very flavorful, and makes for a nice contrast to richer main dishes.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Watermelon Mint Salad
Ingredients
For the mint syrup:
- ¼ cup sugar
- ¼ cup water
- ¼ cup chopped fresh mint loosely packed
- ½ teaspoon ground ginger
For the salad:
- 4 cups 1-inch watermelon chunks
- 2 cups halved seedless grapes
- 1 cup hulled and halved fresh strawberries
- 1 cup fresh blueberries
Instructions
- In a small saucepan, combine sugar, water, chopped mint, and ground ginger. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.¼ cup sugar, ¼ cup water, ¼ cup chopped fresh mint, ½ teaspoon ground ginger
- Cut watermelon into 1-inch chunks. Halve the grapes, slice the strawberries, and rinse the blueberries. Add all fruit to a large bowl.4 cups 1-inch watermelon chunks, 2 cups halved seedless grapes, 1 cup hulled and halved fresh strawberries, 1 cup fresh blueberries
- Pour cooled syrup over the fruit and gently toss to coat evenly.
- Serve immediately, or chill and serve later. Toss again before serving to redistribute the syrup.
Notes
- Let the mint-ginger syrup cool completely before tossing it with the fruit to keep everything crisp and fresh.
- For the sweetest flavor, use fully ripe fruit, especially the watermelon. Look for one with a creamy yellow spot and a heavy feel.
- If making ahead, prep the fruit and syrup separately and combine just before serving for the best texture.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on April 13, 2011. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Can’t wait to try this recipe! I recently had a fruit salad in a catered lunch from Jaemore (delicious!) and they cut the watermelon into 1/2-inch cubes. I LOVED the size – perfect for a bite, along with another fruit in the cup. More prep work, but a great result on the plate.
I always like including melon in a fruit salad. And the mint-ginger syrup in this recipe is great with lots of other fresh fruits as well.
I’ve made this before but without the ginger. I bet that gives it a nice bite. Now I want watermelon and a big fruit salad.
Lana,
Perfect timing on your post of this recipe. I made it for the tailgate party at the Buffett concert this past weekend. It was a hit and everyone loved it.
Thanks!
Bill
P.S. Great seeing you and Bill a couple of weeks ago!
Bill – I’m so glad it worked out well for you! If you’re making that recipe for an adults only party, you can also slip a little triple sec or grand marnier in the syrup. Very, very good!
Great to see you and Cathy, too!
Sounds like an excellent suggestion! Will try the add-on next time I make it.
I have so much mint growing, am trying to think of different ways to use it. What a beautiful and delicious fruit salad! Watermelon might be one of my favorite fruits!
Lana, Love the watermelon salad. We have been doing that for years. Sometimes I just squeeze lime on a slice.
Have you been to Jaemor farms? Its up 985 just above Gainesville on the right. We stopped there today on the way home from the mtns. They have fresh local strawberries right now and lots of good looking fresh veg’s the the spring vidalia’s are in. But you must get a fresh peach fried pie the glazed one, they are homemade and really good.
Rhonda
Rhonda – I do go to JaeMor often during the fresh produce season but I haven’t been yet this year. Need to put that on my list for next weekend :-)
How do you pick a nice ripe watermelon? I live in Oklahoma & we have tons of them but they are never real sweet & red. How do I pick one out that is good???
There are a few things to look for when choosing a watermelon. First, it’s best to buy directly from a farmer who should be able to tell you whether the melons are ripe and sweet. But if you’re buying at the grocery store, look for (1) a melon that feels heavy for its size, (2) a creamy orange colored field spot – that’s the spot where the melon rested on the dirt while growing – white field spots indicate that it’s not ripe, and (3) a dark, dull exterior – shiny melons are usually underripe.
Lana, I love the combination of flavors you used in this fruit salad! What a wonderful and refreshing idea for a hot day. I’ll definitely be trying this soon! Thanks for sharing. I hope you have a great weekend!
Lovely fruit salad and the photo is beautiful Lana!
This looks like summer, so refreshing!
I wish I was eating this right now!
I think I could pour that minty syrup on just about anything!
fabulous-ness right here Lana; hoping the weather warms up enough for me to enjoy this!!!
Refreshing and just gorgeous, love this for spring!
Watermelon salads have always been a favorite of mine, but I really like your twist of adding ginger syrup.
OH MY…what a pretty presentation. Love the idea of the mint ginger syrup!
Thanks, Michelle. We’re lucky to be able to get really good watermelon and berries right now, so I couldn’t resist this little “pre-taste” of summer.
Great one! I actually develop recipes for those cards so this might have originally come from me. How funny! Great photo!
That’s so cool, Alison! I wasn’t sure how to credit the recipe and all I could find on the card was a reference to “Try-Foods” so that’s what I used. Hope that’s adequate, but if not please be sure to let me know.
I love the combination of watermelon and mint. So fresh.
Gorgeous photo!
It is a nice combo, isn’t it? So fresh and healthy.