Fruit Salad with Melon, Pineapple, and Dill
Fruit Salad with Melon, Pineapple, and Dill is definitely a new twist on fruit salad but once you try it you’ll wonder why you never added dill to fruit salad before!
Let’s start this recipe for Fruit Salad with Cantaloupe, Honeydew, Pineapple, and Dill out with a confession! Many years ago my nieces Elizabeth and Amanda were spending the night at my house. We were eating breakfast on my porch, and I was trying, with no luck, to get Elizabeth to eat some kind of fruit, possibly a banana. She looked at me, and said, with all the indignation an eight year old could muster, “Aunt Kalyn, don’t you realize that I’ve never been much of a fruit eater?”
What I didn’t tell her at the time is that I’ve never really been much of a fruit eater either. It’s not that I *don’t like* fruit, oh no. How could anyone not like fruit? It’s just that sweet flavors aren’t my favorites, and I’ve always found plain fruit to be rather boring.
But recently when I found myself with a bunch of leftover fruit from a dinner party and plenty of dill from the garden I made a half batch of the dressing from the Strawberry Spinach Salad and ended up with this Fruit Salad with Melon, Pineapple, and Dill that was definitely not boring! If you’re not a fan of dill, this may not be your thing, but if you like dill I bet you’ll love this salad.
What ingredients do you need for this recipe?
- chopped fresh dill
- Red Wine Vinegar (affiliate link)
- Golden Monkfruit Sweetener (affiliate link)
- finely minced fresh garlic
- salt (I used fine sea salt)
- black pepper (I used fresh ground pepper)
- dry mustard (affiliate link)
- Onion Powder (affiliate link)
- extra virgin Olive Oil (affiliate link)
What if you’re not a fan of dill?
If you’re not a fan of fresh dill or don’t have any on hand, I think chopped fresh basil would also be delicious in this salad.
How can you make this fruit salad lower in carbs?
This salad definitely has some carbs compared to most of the more carb-conscious recipes on my site. If you want a version that’s lower in carbs, skip the pineapple, or use less pineapple and more melon.
Want more salad ideas with fruit?
If you’d like more ideas for salads using fruit, check out Green Apple Salad, Power Greens Salad with Blueberries, Persimmon Salad, Cabbage, Apple Salad, Laurel’s Jicama Salad, or Easy Red, White, and Blueberry Salad.
How to Make Fruit Salad with Melon, Pineapple, and Dill:
(Scroll down for complete recipe with nutritional information.)
- I feel lucky that my garden has an abundance of dill this year, and after I chopped this dill for the strawberry salad, I had plenty left to make this. (This is a mini salad spinner, so it was probably about 1/2 cup chopped dill after I removed the thick stems.)
- I had cantaloupe, honeydew, and a tiny bit of pineapple left from a dinner, so I just cut it in equal sized pieces. However, pineapple is higher in sugar than some fruit, so you could make this with just melon if you’re wanting to eliminate some carbs.
- Whisk together the red wine vinegar, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, garlic, salt, black pepper, dry mustard, and onion powder to make the dressing. When those ingredients are well combined, whisk in olive oil.
- Toss the fruit with the dressing (as much as you prefer) and chopped dill and serve!
More Recipes Ideas using Dill:
- 2 cups cantaloupe, cut into pieces about 1 inch square
- 2 cups honeydew, cut into pieces about 1 inch square
- 1 cup pineapple, cut into pieces about 1 inch square (optional, can use all melon)
- 3 T chopped fresh dill (use more or less, depending on how much you like dill)
- 2 T red wine vinegar
- 2 T Golden Monkfruit Sweetener
- 1/2 tsp. finely minced fresh garlic
- 1/8 tsp. salt (I used fine sea salt)
- 1/8 tsp. black pepper (I used fresh ground pepper)
- 1/8 tsp. dry mustard powder
- 1/8 tsp. onion powder
- 1/4 cup extra virgin olive oil
- Wash dill and spin dry or dry with paper towels.
- Remove large stems, then finely chop dill.
- Cut cantaloupe, honeydew, and pineapple into pieces about 1 inch square.
- Whisk together the red wine vinegar, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, garlic, salt, black pepper, dry mustard, and onion powder. When those ingredients are well combined, whisk in olive oil.
- Combine melon in glass or plastic bowl.
- Toss with desired amount of dressing, then add dill and stir to distribute.
- This is best served right away, but it will keep in the refrigerator for about a day.
I used this Spinach Salad Dressing for this recipe. That's another amazing salad with dill if you have dill in your garden.
This recipe created by Kalyn to use some leftover fruit!
Amount Per Serving: Calories: 205Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 100mgCarbohydrates: 21gFiber: 2gSugar: 18gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Fruit isn’t low in carbs of course, but this Fruit Salad with Melon, Pineapple, and Dill could be an occasional treat for a carb-conscious dieter or for phase 2 or 3 of the original South Beach Diet. If you’re watching carbs you might want to omit pineapple, but even with that change this won’t ever be a truly low-carb salad.
Find More Recipes Like This One:
Check out Fruit Recipes or Salad Recipes to find more salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2009 when I was just starting to experiment with my garden dill. It was last updated with more information in 2022.