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.
Recipe information
Yield
serves 4
Ingredients
1 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)
Preparation
Place the watermelon in a large bowl, and add the raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all the sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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