Minty Fruit Salad

In Breakfast, Make-ahead by Frances Largeman-Roth


Makes 8 servings | Prep Time: 10 mins 

Fruit salads are meant to be refreshing and they’re always a wonderful addition to any brunch, lunch or BBQ. If you want to make something a little extra special for Mother’s Day or another special gathering, try my Minty Fruit Salad. I make a little dressing with relaxing chamomile tea, fresh mint and honey, and drizzle that over a juicy combo of watermelon, pineapple, strawberries and grapes. 


  • 2 chamomile tea bags
  • 3 cups cubed watermelon
  • 2 cups cubed pineapple
  • 1 cup red or green grapes, halved
  • 2 cups hulled and sliced strawberries
  • 1 teaspoon honey
  • 1 tablespoon fresh mint leaves, sliced into ribbons


  1. Place the tea bags into a mug or heat-safe measuring cup. Pour 1/3 cup boiling water over tea bags and let steep for 10 minutes. 
  2. In a large bowl, combine the watermelon, pineapple, grapes and strawberries. Toss gently to combine.
  3. Remove the tea bags. To the chamomile tea, add the honey and whisk. Stir in the mint. Drizzle over the fruit and enjoy!