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Watermelon “Cake” with Summer Fruit and Raspberry Sauce

Total Time
35 min
Prep
20 min
Serves
16
Difficulty
Easy
Ingredients

fresh watermelon

½ large, seedless (crosswise section), rind removed

cantaloupe

1 small, halved, peeled, and seeded

kiwifruit(s)

3 medium, peeled and sliced

fresh blueberries

2 cup(s), (1 pint)

strawberries

2 cup(s), raw, (1 pint), hulled and halved

unsweetened frozen raspberries

3 cup(s), (1 bag, about 12 ounces), thawed

orange juice

cup(s)

sugar

3 Tbsp

Instructions

  1. Cut watermelon into 1½-inch-thick rounds. Stack rounds on serving plate so they resemble a cake.
  2. With melon baller, scoop out balls from cantaloupe. Decorate top of watermelon and plate with cantaloupe, kiwifruits, blueberries, and strawberries.
  3. Combine raspberries, orange juice, and sugar in blender; pulse until smooth. Pour mixture through fine sieve set over small bowl. With spoon, press on solids to extract all juice; discard seeds.
  4. To serve, cut watermelon “cake” into 16 wedges and serve with raspberry sauce.
  5. Per serving: 1 1/2 cups fruit and 1 1/2 tablespoons sauce

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