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Method:
Halve the melon, remove the seeds, then
scoop out the flesh with a melon bailer or peel and dice the flesh.
Mix with the raspberries in a glass dish. Put the mint on a board with
the sugar and chop finely. Sprinkle over the fruit, toss gently and
chill for at least 1 hour. Decorate with a mint sprig just before
serving.
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