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–+ servings
White platter with wedges of watermelon piled with fresh raspberries, mint, sea salt, lime juice, and balsamic glaze.
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5 from 1 vote

Watermelon Raspberry Mint Wedges

These beauties are easy, impressive, and taste like pure summer! Serve them as an appetizer, snack, or even a salad.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 121kcal
Author: Monica Lensink

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

Calories: 121kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 446mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2153IU | Vitamin C: 35mg | Calcium: 31mg | Iron: 1mg