Blog Starry Fruit Salad
Along with fireworks, parades, and cookouts, watermelon is a mainstay of Fourth of July celebrations. Cool and refreshing, it's also appealingly easy to serve; just slice and eat. But watermelon also takes well to fancier treatment, in sweet and savory salads—its mild flavor is the perfect backdrop for more assertive ingredients. I especially like to combine watermelon with juicy pineapple and colorful blueberries.
The recipe below is for individual fruit salads, but it works equally well for a crowd. On a warm summer day, a big bowl of fruit salad set out on the buffet table is like a magnet for kids and adults alike, and if you cut the fruit into fun shapes and drizzle it with a tangy-sweet lime syrup, it's irresistible. The recipe below is simple; make the syrup, then use a star-shaped cookie cutter or your favorite Ann Clark Cookie Cutters to cut shapes from slices of watermelon and pineapple. If you use one of the smaller, round watermelons, you can just cut a slice of rind off one side so that the melon will rest flat on the cutting board, then you can cut the melon into 1/2-inch-thick slices—no need to cut all the rind away before slicing. After cutting the star shapes from each slice, cut the leftover melon off the rind and use it in the salad. For the pineapple, choose one that's on the large side and cut the skin off before slicing it and cutting out the stars. You can use an apple corer if you like to remove the tough core section from the center of each pineapple star, or let your guests simply eat around it. Toss the chunks of melon and pineapple in a bowl with any other fruit you are using and a few tablespoons of the syrup. Then arrange the fruit stars on the top, drizzle with a little more syrup, and scatter some thinly sliced mint leaves over the top.