Red, White and Blue Fruit Salad

Great for a summer picnic or packed in a lunch, this colorful fruit salad has a tropical touch thanks to the ginger, lime and toasted coconut. Save the watermelon juice for a refreshing treat!
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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 6 servings
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1 cup sliced fresh ginger (from one 4-inch piece)

4 tablespoons honey

Zest of 1 lime plus 2 tablespoons fresh lime juice

8 cups 1-inch watermelon cubes (about 1/2 small seedless watermelon)

1/2 cup shredded and sweetened coconut

1 cup blueberries


  1. Combine the ginger, honey and 1 cup water in a small saucepan. Bring to a boil, remove from the heat and let sit until cooled to room temperature. Drain, discarding the ginger, and stir in the lime juice.
  2. Put the watermelon in a large bowl, and add the ginger-honey syrup. Cover and refrigerate to chill, at least 1 hour up to 4 hours, tossing the watermelon occasionally.
  3. Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet, and bake until lightly golden, 6 to 8 minutes; let cool.
  4. When ready to serve, drain most of the liquid off the watermelon. Add the blueberries and lime zest, and toss to combine. Sprinkle with the toasted coconut.

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