Honestly, I’ve never thought about watermelon and pineapple sharing a bowl. It’s like putting two strangers on a blind date and being surprised when they click. But there’s something about the way the juicy crunch of watermelon meets the sharp, slightly tart bite of pineapple that’s oddly comforting. It’s not just a summer thing — it’s the smell of cutting open fresh fruit on a hot afternoon, the sound of juice dribbling down your chin, and the vivid pink and yellow blending like a watercolor palette. I made this yesterday while listening to a playlist I should probably revisit — a little tropical, a little nostalgic. Sometimes I think about how fruit like this is almost like candy, but better, more honest. It’s made for a day when even the simplest snack feels worth savoring.
Watermelon and Pineapple Fruit Salad
Ingredients
Equipment
Method
- Place a cutting board on a stable surface and use a chef's knife to cut fresh watermelon into 1-inch cubes. Transfer the diced watermelon into a large mixing bowl.
- Repeat the process with the pineapple, cutting into similar-sized pieces, and add to the same bowl with the watermelon.
- Toss the combined diced fruits gently with a spoon until evenly mixed, ensuring the juices begin to blend for a colorful presentation.
- Optional: Cover the bowl with plastic wrap and refrigerate for 10-15 minutes to enhance flavor and chill the salad before serving.
- Serve the fruit salad in individual bowls or a large serving dish, with visible juicy chunks and bright colors, ready to enjoy.
No real reason to keep this a secret — just a good excuse to get your hands sticky. Plus, it’s crazy how quick it comes together. Might end up being my go-to for those mornings where I forget to prep breakfast but still want something bright.
