Melon Ball Salad

This colorful Melon Ball Salad with Basil and Lime Honey Dressing is the perfect balance of fresh, sweet, and fragrant.

Whether you’re serving it in martini glasses for brunch or in a hollowed-out watermelon for a summer party, the presentation is just as impressive as the flavor.

A Fresh Take on Fruit Salad

I created this recipe for a light but elegant breakfast side. I typically make my Fruit Salad with Honey Lime Dressing, but I wanted a summer-inspired recipe that looks beautiful, tastes refreshing, and comes together in minutes.

It’s become one of my favorite ways to showcase fresh melons during the warmer months.

Ingredients

This salad uses just a few simple ingredients, but the flavors and colors really shine.
Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.

• Ripe cantaloupe and mini watermelon – The key to flavor and texture. Look for melons that feel heavy for their size and have a sweet, fruity aroma.
• Fresh basil – Just a few ribbons of basil add a refreshing herbal note that pairs beautifully with the fruit.
• Lime juice and honey – This simple dressing brings brightness and subtle sweetness without overpowering the melon.

Instructions

Scoop perfect melon balls using a melon baller, rounded tablespoon, or small cookie scoop.

Whisk together lime juice and honey, pour over the fruit, and gently toss with ribbons of fresh basil. That’s it!

This definitely tastes best when served chilled, so keep it cold until you’re ready to serve.

Learn From Me: Tips for the Best Melon Ball Salad

This recipe might be simple, but there are a few tricks that make it look and taste its best:

• How to scoop perfect melon balls: Press your scoop into the melon until full, then twist to release a perfect sphere. A melon baller works best, but a small cookie scoop or rounded tablespoon also does the job.
• Presentation matters: For individual servings, I love using martini glasses. If you’re making it for a crowd, serve it right in a hollowed-out watermelon rind for a showstopping centerpiece.
• Choosing the best melons: Pick fruit that gives slightly when pressed and smells fragrant at the stem end. Avoid melons with too many soft spots or an overly firm texture.
• Make ahead and scale up: You can easily double or triple this recipe. Assemble a few hours in advance and refrigerate until ready to serve. Just hold off on adding the basil until the last minute so it stays fresh and green.