By Laurenda Marie Bennett

It’s very likely I ate more watermelon making this watermelon bluerry mint salad than what actually ended up in it.

Plus, it's blueberry season in Michigan!

Laurenda Marie Bennett loves to cook and entertain in summer and every time of year. (Photo: Brent Taylor Photography)

Sometimes you hit the jackpot with watermelon, and it's so incredible juicy and sweet you wander off into a food coma fantasy-like state.

You’ve been in one of those, right? You may be deep in a conversation but don’t hear a word because all your senses are focused on one thing: that sweet chilled watermelon bursting in your mouth. And you can’t stop. You want more. You need more.

That’s about what happened to me.

The melon baller is great because it achieves pretty little spherical balls, but it also creates a lot of negative space and you lose a lot of good quality watermelon that you can’t end up “balling."

This is where my impeccable eating skills came into play. I made sure no watermelon was going to waste, and by golly it didn’t. A complete salad and a full belly.

What makes this salad extra special is the hint of fresh mint and splash of fresh lemon juice, making it extremely cleansing and refreshing to eat in the summer.

The blueberries bring an extra depth of color, but you could sub in red grapes or blackberries, too!


This watermelon blueberry mint salad is a refreshing mix of fresh watermelon, blueberries, mint and lemon juice. (Photo: Laurenda Marie Bennett/

Watermelon Blueberry Mint Salad

Recipe type: Salad
Prep time: 20 minutes
Cooking time: 0 minutes
Total time: 20 minutes
Serves: Eight to 10 people


  • 4 cups fresh watermelon chunks (I used a melon baller, but square chunks work fine, too)
  • 1 pint fresh blueberries
  • Juice of half a lemon
  • About 10 mint leaves
  • Instructions

  • Using a melon baller if you have one, ball 4 cups of watermelon (or cut into small cubes) and place into a large bowl
  • Rinse blueberries and add to watermelon
  • Squeeze the half of a fresh lemon over the fruit and toss to coat
  • Tear or slice mint leaves into small pieces and mix into fruit
  • Cover and keep chilled until ready to serve
  • Laurenda Marie Bennett authors the cooking blog Laurenda Marie and is a contributor on food and cooking for 100.5 The River the second and fourth Wednesday of each month. You can follow Laurenda on Facebook, Twitter, Pinterest, Instagram and Google+.