Recipe: Sizzling Summer Fruit Salad


Sizzling Summer Fruit Salad

Sizzling Summer Fruit Salad

May to early July is my favorite time of year for fruit salad because some of my favorite fruits are in season: watermelon, strawberries, blueberries and bananas. Each of these fruits are delicious on their own, but in combination…WOW! In late spring and early summer in Arizona the weather is already sizzling, and these fruits make a delicious sizzling summer fruit salad. Why would you want to make cakes, cookies, or pastries when nature offers you the best in terms of color, texture, flavor, and sweetness?

Fresh Fruit

Fresh Fruit

Some people are confused about the amount of fruit and vegetables they should eat. On Thursday, May 1st, the US government is replacing the food pyramid a symbol of a plate. According to this new guide, recommendations regarding the amount of fruit and vegetables you need to eat will now depend on your age, weight, and amount of physical activity you do. At you can calculate the amount of fruits and vegetables you should be eating, according to government standards.

The CDC uses a new plate symbol, compared to the old food pyramid, because the agency has established that it leads to less confusion. Personally, I like Dr. Andrew Weil’s pyramid guide, which recommends 7-9 servings of fresh fruits and vegetables. What does your plate look like?

Servings: 4

Total time: 20 minutes


1/2 of a small watermelon



2 cups strawberries

1 cup blueberries

1 ½ bananas

1 tablespoon lime juice

1 ½ tablespoons Triple Sec

1 ½ tablespoons Grand Marnier

1 ½ teaspoons mint, finely chopped

Garnish: a sprig of mint



1)  Wash the watermelon and cut  slices about ¾ inch thick, and then cube the sliced melon into ¾ squares. Repeat the process if necessary until you have about 1 ½ to 1 ¾ cups of cubed watermelon. Place it in large round serving bowl. You want to use a bowl that allows for a lot of room so that when you stir the salad you don’t the break up the fruit.

2)  Wash the strawberries and then hull them. You will cut into the strawberry and cut around the green leaf top to remove it. Discard the green top and then slice the berry in half. If the berry is large you many need to slice it several times for bite size pieces. Add the berries to the bowl.

3)  Wash the blueberries, discarding any bad berries. Add them to the bowl.

4)  Slice the bananas to ¼ inch thickness. Add them to the salad.

5)  In a measuring cup or glass, mix together the lime juice, Triple Sec and Grand Marnier.

6)  Pour the liquid over the salad and lightly toss. Serve on plates or in bowls and garnish with a sprig of mint.



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This recipe is also posted at Simply Indulgent TuesdaysSimple Lives Thursday,

Dr. Laura’s Tasty Tuesday, and Fresh Bites Friday.