Use a sharp chef's knife and a cutting board to chop the watermelon and pineapple into bite-sized cubes. Place the cubed fruit into a large mixing bowl.
2 cups watermelon, cubed, 1 cup pineapple, cubed
Pour the freshly squeezed lime juice over the diced fruit, ensuring even coverage. Add a pinch of salt and gently toss the mixture with a large spoon until well combined.
2 tbsp lime juice, 1 pinch salt
Chop a handful of fresh mint leaves roughly and sprinkle them over the salad. Toss again gently to distribute the mint evenly through the fruit.
a handful fresh mint leaves
Allow the salad to sit at room temperature for 5 minutes to meld flavors, or refrigerate for a chilled version before serving.
