Melon Fruit Salad with Raspberry Sauce

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Wow family and friends with this easy, colorful salad with a deliciously simple sauce and some fun variations, too.


  • 2 cups watermelon scooped into balls
  • 1/2 cantaloupe scooped into balls
  • Reserved melon shells
  • 1 cup fresh blueberries
  • 1/2 cup prepared raspberry sauce
  • 1 (10-oz.) pkg. frozen raspberries in syrup, thawed



Fruit salad

Step 1

Place melon balls in a large bowl.

Step 2

Add blueberries and toss until fruit is combined.

Step 3

Rinse out the watermelon and cantaloupe shells; pat dry.

Step 4

Place fruit mixture into cleaned shells and place on large lettuce-lined plate.



Raspberry Sauce

Step 1

Place thawed raspberries and syrup in blender and blend until smooth.

Step 2

Strain seeds.

Step 3

Drizzle1/4 cup raspberry sauce over fruit in each filled melon shell.

Step 4

Cover remaining sauce and refrigerate for another use.

Step 5

Garnish fruit-filled melons with fresh mint and pansies if desired. Refrigerate leftovers.



Lemon-Ginger syrup: Combine 2 tablespoons lemon juice, 1 tablespoon sugar, and 1/8 teaspoon ground ginger. Drizzle evenly over fruit.

Balsamic Splash: Sprinkle 2 tablespoons white balsamic vinegar evenly over fruit in melon shells.

Servings: 6 (3/4-cup) servings

Each serving provides 3/4 cup of fruit.

% Daily Value: Vitamin A 37%, Vitamin C 46%, Calcium 1%, Iron 3%

The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Carbohydrate

  • Dietary Fiber

  • Protein

  • Sodium