Hold the Mayo Summer Fruit Salad

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A refreshing and colorful summer fruit salad with no mayonnaise-imagine that! I clipped this recipe out of our local grocery store's weekly advertisement flyer. This recipe will only work with the freshest, juiciest fruit you can find.

Ingredients Nutrition

  • 1 small cantaloupe
  • 12 honeydew melon
  • 1 small yellow flesh watermelon (optional, my addition) or 1 small red flesh watermelon (optional, my addition)
  • 2 ripe peaches (not mushy) or 2 nectarines (not mushy)
  • 1 cup red seedless grapes, cut in half
  • Dressing

  • 1 lime, juice of
  • 12-1 tablespoon rose water
  • 1 tablespoon good quality honey
  • fresh edible flowers, such as nasturtium, rose petals (to garnish, make sure the flowers are not chemically sprayed with pesticides) or lavender (make sure the flowers are not chemically sprayed with pesticides)


  1. Cube the cantaloupe, honeydew and watermelon into bite size pieces or use a melon baller to shape.
  2. Peel and remove stone from peaches or nectarines. Cut into cubes.
  3. In small bowl, whisk all liquid ingredients together. (Soften the honey if necessasry by quickly warming the honey either on the stove top or zap a few seconds in the nuker.).
  4. Combine the dressing with the fruit. Transfer to serving bowl and garnish with edible flowers.
  5. Chill at least an hour. Prior to serving, add more lime juice, etc .if necessary. **Yield is estimated.**.


Most Helpful

I have to agree with UmmBinat, this fruit salad deserves a more elegant name, because it's quite a masterpiece! I had everything except the peaches/nectarines...I'm sure they'd be a nice addition but certainly it didn't feel like anything was missing, especially since I added watermelon as suggested. The amount of rose water is just right, a hint, not overwhelming. Look forward to making this again.

magpie diner July 07, 2011

This fruit salad exceeds all the fruit salads I have ever tasted. It is beautiful to behold, colourful and pretty with fresh rose petals as garnish. It tastes just as lovely as it looks. I imagine it should be eaten in a garden for brunch. I thought the name was funny but it doesn't do this salad justice! I used the optional red fleshed watermelon, removing some small black seeds, I didn't have either peaches or nectarines but can imagine they would be good in it and will try next time. I used freshly squeezed lime juice, and more of it, Iranian rose water (which I find is the very best quality, please do not use Indian rose water here as it may break the recipe), creamed honey, dried Damascus rose petals but will look all over for fresh ones to make this salad encore, plus the rest of the ingredients. All the fruit I used was already ripe and refrigerated so I just waited about ten minutes before we put our spoons in. I promise to make this again. Made for Veggie Swap 36 ~ July 2011.

UmmBinat July 05, 2011

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