Dive into Summer with My Watermelon Kiwi & Green Grape Salad!
Hey y’all, Chef Hannah here! Grab a seat and let’s chat about sunshine in a bowl. You know those sweltering New Orleans afternoons when the air feels like warm gumbo broth? That’s when I crave something cool, vibrant, and bursting with joy—just like this Watermelon Kiwi and Green Grape Salad. Picture this: ruby-red watermelon chunks, emerald kiwi slices, and plump green grapes tumbling together like a Mardi Gras parade for your taste buds. It’s not just a salad, honey—it’s a hydration hero, a vitamin-packed fiesta, and your new go-to for porch hangs, potlucks, or when you need a sweet reboot after slaying dinner service at Martine’s. Best part? It takes 10 minutes flat. No fancy skills needed—just fresh fruit and a happy heart. Let’s make those taste buds dance!
Barefoot Picnics & Grandma’s Wisdom
This salad? Oh, it whisks me straight back to sticky-sweet summers at my grandma’s shotgun house in Tremé. She’d whip up a giant bowl of fruit salad while humming Ella Fitzgerald, then shoo us kids outside to eat under the magnolia tree. We’d sit cross-legged on a quilt, bare feet wiggling in the grass, passing that chipped ceramic bowl like it held all the secrets of the universe. I remember how the watermelon juice would drip down our chins, and we’d giggle till our bellies hurt. Grandma always said, “Food tastes better when it’s shared with love and messy hands.” She was right—those sun-soaked afternoons taught me that simplicity is magic. This recipe? It’s my tribute to her, to barefoot laughter, and to the unshakeable truth that joy often comes in a chilled bowl.
Your Fruit Squad (Plus Flavor Boosters!)
Grab these gems—they’re your ticket to refreshment:
- Watermelon (3 cups, cubed): The star! Pick one that feels heavy for its size with a creamy-yellow spot—that’s sugar central. Chef hack: Freeze cubes overnight for an extra-chilly twist!
- Kiwis (3, peeled & sliced): Zingy little flavor bombs! Rub the fuzzy skin off with a spoon—it’s faster than peeling. Sub alert: No kiwis? Try starfruit for tropical vibes.
- Green Grapes (2 cups): Crisp pop machines! Snip them in half if you’re fancy (or leave whole for lazy days). Pro tip: Cotton candy grapes? YES. They’re like carnival candy in fruit form.
- Fresh Mint (handful, torn): Not optional in my kitchen! It’s the “ohhh!” factor. Rub leaves between your palms first—unlocks crazy fragrance.
- Lime Juice (1 tbsp squeeze): Brightness police! Balances sweetness. Swap: Lemon or orange juice in a pinch.
- Honey (drizzle, optional): For those “I need dessert NOW” moments. Local honey? Even better—supports bees and tastes like sunshine.
Let’s Build That Rainbow Bowl!
Ready? Channel your inner kitchen DJ and mix it up!
- Prep Party: Cube watermelon into bite-sized jewels (seedless is chef’s BFF). Slice kiwis into half-moons—no need for perfection, rustic is charming! Halve grapes if you like (kids love “grape confetti”). Hannah’s hack: Chill all fruit for 20 mins first. Cold fruit = extra refreshing salad!
- Gentle Toss Time: Dump everything into a big bowl—I use my grandma’s old wooden one for good vibes. Sprinkle torn mint (torn, not chopped—releases oils better!). Squeeze lime juice right over. Watch your kiwi! Don’t smash it—use salad tongs or clean hands to fold gently.
- Sweeten (If Ya Wanna): Drizzle honey lightly—start with 1 tsp! Toss once more. Taste. Want more zing? Add lime. More sweet? Honey. You’re the boss!
- Chillax & Serve: Pop it uncovered in the fridge for 10-15 mins. Why uncovered? Prevents condensation mush! Serve cold, and watch smiles erupt.
Make It Shine On The Table
Presentation’s half the fun! Scoop into a hollowed watermelon “bowl” for backyard BBQs—it’s Insta-worthy! For brunch, layer with Greek yogurt in mason jars. Or keep it real: heap into grandma’s mismatched bowls, garnish with extra mint, and let everyone dig in family-style. Pair with icy sweet tea or a crisp rosé. Pro move? Serve alongside spicy jambalaya—the cool fruit cuts the heat like a dream!
Mix It Up, Sugar!
This salad’s a blank canvas—play with it!
- Savory Swerve: Add crumbled feta, cucumber ribbons, and black pepper. Boom—sweet-meets-salty heaven!
- Tropical Escape: Swap grapes for pineapple chunks + toasted coconut flakes. Pass the sunscreen!
- Berry Blast: Toss in blueberries or raspberries for extra color (add last to avoid smushing).
- Herb Garden Rave: Basil or cilantro instead of mint—sounds wild, but trust me!
- No-Sugar Zen: Skip honey; add stevia-tossed chia seeds for crunch.
Kitchen Confessions & Evolution
Funny story: I once served this at Martine’s during Jazz Fest, and a customer asked if I’d “put Bourbon Street in a bowl!” Over years, I’ve tweaked it—adding lime was a game-changer (thanks, my sous-chef Miguel!). Originally, it was just watermelon and grapes, but kiwi snuck in after I tripped over a case at the French Market. Happy accident! Now, my team calls it “Hannah’s Hug in a Bowl.” Biggest lesson? Don’t stress measurements. More watermelon? Great! Extra kiwi? Go for it! Cooking’s like jazz—sometimes you improvise. Just taste as you go, and share it with someone you love. That’s the real secret ingredient.
Your Questions? Sliced & Diced!
Q: Can I make this ahead for a party?
A: Absolutely! Prep fruit 3-4 hours early, but keep components separate. Combine + add lime/mint JUST before serving. Watermelon weeps if dressed too long—nobody wants a swimming pool!
Q: Help! My salad got soggy. Salvageable?
A: No panic, chef! Strain liquid, pat fruit dry. Add fresh mint/lime. Serve over ice or blend leftovers into agua fresca!
Q: Can I use frozen fruit?
A: Fresh is best here—frozen turns mushy when thawed. In a pinch? Thaw frozen berries separately, drain ALL juice, then fold in gently.
Q: Kiwis making my tongue tingle? Swap ideas?
A: Some folks are kiwi-sensitive! Try mango or peaches instead. Same sunny vibe, zero tingle.
Fuel Your Fun (Nutrition Per Serving)
Calories: 90 | Sugar: 17g (naturally occurring!) | Carbs: 23g | Fiber: 2g | Vitamin C: 80% daily value | Hydration Level: Off the charts!
Note: Stats include honey drizzle. Skip it to reduce sugar.
Watermelon Kiwi and Green Grape Salad
Description
These cupcakes bring back sweet memories of birthday parties by the sea, where the scent of coconut filled the air and frosting left joyful smudges on every smile. The tender coconut cake pairs perfectly with the zingy lime frosting, creating a bite-sized escape to somewhere warm and happy. They’re light, luscious, and bound to become a favorite at any gathering—or just for you, with a cup of tea.
Ingredients
Coconut Cupcakes:
½ cup shredded sweetened coconut
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temp
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp coconut extract
⅔ cup coconut milk, well-mixed
Lime Buttercream Frosting:
¾ cup unsalted butter, room temp
1.5 tbsp lime zest
3.5–4.5 cups powdered sugar, sifted
2 tbsp freshly squeezed lime juice
1 tbsp whipping cream (if needed)
2–3 drops green food coloring (optional)
⅓ cup sweetened shredded coconut for decorating (optional)
Instructions
Preheat oven to 350°F (175°C). Line cupcake tin with paper liners.
In a bowl, whisk flour, baking powder, and salt. Stir in shredded coconut.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and coconut extracts.
Mix in half the dry ingredients, then coconut milk, then the rest of the dry mix.
Fill cupcake liners ⅔ full and bake 18–22 minutes. Cool completely.
For frosting, beat butter until creamy. Add lime zest, juice, and sugar gradually.
Adjust texture with cream if needed. Tint with food coloring if using.
Pipe or spread onto cupcakes and top with shredded coconut.
Nutrition
- Calories: 380 per serving
- Sugar: 36g per serving
- Fat: 20g per serving
- Carbohydrates: 45g per serving
Final Thoughts – Sweet, Simple, Soulful
Well, cher, if this salad doesn’t make your heart hum like a brass band on Bourbon Street, then maybe you need another spoonful! This Watermelon Kiwi & Green Grape Salad isn’t just fruit in a bowl — it’s a reminder that joy can be simple, messy, and absolutely delicious.
It’s porch weather food. It’s “come sit awhile” hospitality. It’s the kind of dish you make once and then get asked for every summer after. Because sometimes, the best recipes aren’t complicated—they’re the ones that let the ingredients sing and the memories bubble up with every bite.
So grab that quilt, kick off your shoes, and scoop up something that tastes like sunshine, laughter, and a big ol’ hug from Grandma.
From my soul-soaked Creole kitchen to your summer table,
Serve it chilled, serve it bright, and always serve it with love.
— Chef Hannah Whitecare 💚
