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Watermelon and Raspberry Salad

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    Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.
    Martha Stewart Living, September 2002
    • Yield Serves 4
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    Ingredients

    • One 4 1/2-pound piece watermelon, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
    • 1 pint fresh raspberries
    • Juice of 1 lemon
    • 1/4 cup sugar
    • Vanilla ice cream, for serving (optional)

    Directions

    1. Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

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