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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.

  • Servings: 4

Photography: QUENTIN BACON

Source: Martha Stewart Living, September 2002


  • 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)


  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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