You might think you've tasted the best fruit salad recipe ever, but unless you've tried this version with pound cake croutons, you'd be wrong. Plus, this fruit salad recipe has a delicious honey and balsamic vinegar glaze.
Dice pound cake into 1-inch cubes. In a large skillet, heat butter over medium heat. Once butter has melted, add 2 cups of pound cake cubes to the pan, tossing to combine.
Transfer the pound cake cubes to a parchment paper-lined baking sheet. Bake at 375 degrees F for 8 to 10 minutes, until cake cubes are golden brown and toasted.
In a large bowl combine watermelon, grapes, blueberries, blackberries, basil, and cooled pound cake croutons. For dressing, in a small bowl whisk together balsamic vinegar and honey. Pour dressing over fruit; stir gently to coat. If desired, cover and chill for up to 8 hours.