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!
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Ingredients
- 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
Instructions
- 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!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
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!
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