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Watermelon and Pineapple Salad

This dish features fresh watermelon and pineapple cut into bite-sized pieces, combined in a bowl for a raw fruit salad. The fruits are tossed to evenly distribute their natural juices, resulting in a bright, juicy, and crunchy final dish with a mix of sweet and salty aromas.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Modern
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups watermelon chunks seedless, ripe
  • 2 cups pineapple chunks fresh, ripe
  • 1 teaspoon sea salt optional, for balancing sweetness

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon or Tongs

Method
 

  1. Use a chef's knife and cutting board to cut the watermelon into approximately 1-inch cubes, ensuring even size for uniform texture.
    2 cups watermelon chunks
  2. Repeat the same process with the pineapple, cutting it into similar-sized pieces to match the watermelon.
    2 cups watermelon chunks
  3. Transfer the cut fruits into a large mixing bowl, ensuring they are evenly distributed.
    2 cups watermelon chunks
  4. Sprinkle the sea salt evenly over the fruit and gently toss with a spoon or tongs until well combined and the juices start to mingle.
    2 cups watermelon chunks
  5. Let the salad sit for 2-3 minutes to allow flavors to meld, then serve immediately with a fresh, juicy appearance and colorful contrast.

Notes

Optional: add a squeeze of lime or a sprinkle of mint for extra flavor.