Cookie cutters aren’t just for cookies, ya’ll. I used this heart-shaped cookie cutter set from Wilton to cut out small watermelon hearts for this Valentine’s Day fruit salad. Paired with a homemade lemon poppy seed dressing, this little fruit salad will steal all hearts.
The dressing super duper pulls it all together, flavor-wise. It’s a classic combo (that I just used in these lemon poppy seed waffles, too!). I like drizzling it and letting it meld a bit in the fridge for about ten minutes. Don’t let it sit too much longer than that or it’ll start to get smooshy.
This fruit salad was also a nice respite from all the heavy Super Bowl snacks and Valentine’s Day sweets that have been circulating around these parts. In case you missed the other V-day treats and party foods, here they are:
- Candy-loaded cookie pie
- Chocolate covered strawberry footballs
- S’mores mousse
- Three-cheese brown butter truffle mac and cheese
- Southwest egg rolls with avocado cream
WHEW. Yummy, but you can see why I might be ready for something lighter. You can also vegan-ize this recipe easily by omitting the mozzarella balls.
Don’t be afraid to add in any other fruit you like. I wanted everything red for the theme, but feel free to toss in grapes, pineapple, apples, berries, mango, kiwi… whatever floats your boat.
MOAR HEARTS MOAR HEARTS!
Want more recipes in your life? Sign up to receive recipes via email and follow along on Facebook, Twitter, Pinterest, Instagram, Bloglovin, and RSS for all of the latest updates.
- 1 cup watermelon
- 1 pint fresh strawberries, hulled and halved
- 1 pint dark, sweet cherries, pitted
- 1/4 lb Ciliegine mozzarella balls in water (omit for vegan option)
- Mint leaves for garnish
- 1 cup vegetable oil
- 1/2 cup fresh lemon juice
- 1/4 cup apple cider or white wine vinegar
- 1/2 cup sugar or sugar substitute
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Cut watermelon into heart shapes using a small cookie cutter
- Toss all fruit together in a large bowl.
- Mix together oil, lemon juice, vinegar, sugar/sugar substitute, poppy seeds, Dijon mustard, and salt. Whisk together until very well blended. Drizzle over fruit, garnish with mint leaves, and serve immediately.
- Dressing can be stored in the refrigerator for up to 1 week.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Valentina | The Baking Fairy says
Oh this looks so yummy! I love that you used little cookie cutters to make the watermelon hearts, so cute. It’s so nice to see a healthier recipe for Valentine’s instead of all the sugary, chocolatey stuff! Though I’m definitely guilty of the latter 😉 Pinning for later!
zürich versicherung schadensmeldung auto says
I remember thanksgiving morning of 08 while staying inside that jail.I? was called out of my cell my two officers.They took me far down this long ass hall way over by some empty holding cell’s.The bigger officer goes inside one of the holding cells and is telling me cmon.While the other is behind me pushing me saying go.I kept on saying no telling him i dont wanna fight you.They kept pushing the situation. I hope those assholes die
after we get the 1 month starter plan and the month is over do you lose all the paid content such as instant chat and the increased disk space and bandwith?