Most salads I make are about crunch or fresh herbs. This one? It’s about that shhh of juice. The moment the watermelon hits your tongue, that burst of sweet and water slides down with a faint note of salt. The pineapple? Sharp, almost herbal in its acidity, like it’s whispering, “Hey, remember me when it’s 100°F outside.”
It’s not trendy in a fancy way. Just honest, raw fruit doing its thing. No dressing, no fuss, just the thing I want to eat when I drag myself home on a sticky summer evening and all I want is sun-warmed bites with no pretense.
Why Now?
Because if you haven’t had that run-from-the-fairground flavor hit in a while—where you bite into a slice of watermelon and it smells almost like a flower—then you’re missing out. Plus, it’s outrageously easy. Like, how did I forget that fruit can be both a snack and a salad?
Note to self
Don’t overthink it. Just… eat it.
Watermelon and Pineapple Salad
Ingredients
Equipment
Method
- Using a sharp knife and cutting board, dice the watermelon into approximately 1-inch cubes, then transfer to a large mixing bowl.2 cups Watermelon
- Prepare the pineapple by peeling and coring, then cut into small chunks and add to the bowl with the watermelon.1 cup Pineapple
- Toss the fruit gently with a spatula or spoon until well combined, ensuring even distribution of juices.
- Serve immediately in individual bowls or on a platter, showcasing the vibrant colors and moisture-rich textures of the fresh fruit.
Sometimes, the simplest things are the best. Not every salad needs a fancy dressing or a sprinkle of nuts. Just good fruit, some time, and maybe a little salt. That’s enough to remind me why I grab watermelon and pineapple all summer long—even when I’m not trying to impress anyone.