These beauties are easy, impressive, and taste like pure summer! Serve them as an appetizer, snack, or even a salad.
Ingredients
1small seedless watermeloncut into wedges
1 and 1/2cupsraspberries
1small handful fresh mint leavesslivered
1tablespoonfresh lime juice
flaked sea salt
balsamic glaze
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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.