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.
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)
- 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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