Watermelon Raspberry Mint Wedges
These beauties are easy, impressive, and taste like pure summer! Serve them as an appetizer, snack, or even a salad.
Ingredients
- 1 small seedless watermelon cut into wedges
- 1 and 1/2 cups raspberries
- 1 small handful fresh mint leaves slivered
- 1 tablespoon fresh lime juice
- flaked sea salt
- balsamic glaze
Instructions
- Cut the watermelon into wedges and arrange in a single layer on a large plate or platter. Place a few raspberries on top of each wedge.
- Sprinkle mint, lime juice, and sea salt lightly over each wedge. Drizzle lightly with balsamic glaze, and serve.
Notes
- Though not strictly necessary, I prefer to slice the watermelon at least 2 and up to 24 hours ahead, refrigerate the wedges in a bowl, then arrange on the platter and finish just before serving. This makes the watermelon refreshingly cool and crisp. I don’t recommend adding the raspberries and other ingredients until ready to serve.
Nutrition Estimate
Calories: 121 kcal, Carbohydrates: 30 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 4 mg, Potassium: 446 mg, Fiber: 3 g, Sugar: 24 g, Vitamin A: 2153 IU, Vitamin C: 35 mg, Calcium: 31 mg, Iron: 1 mg
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