Watermelon and Raspberry Salad
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.
- 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)
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.
SourceMartha Stewart Living, September 2002