Place the raspberries and the sugar into a small saucepan over medium heat. Stir the raspberries and sugar together over the heat for 3-5 minutes, just until the raspberries break down and begin to simmer.
Remove the pan from the heat and allow the mixture to cool to room temperature.
Remove the tops from the strawberries and slice them into small chunks. Place the cut strawberries into a large bowl.
Add the cubed watermelon and the cherry tomatoes to the bowl.
Once the raspberry mixture has cooled, pour it over the fruit and tomatoes in the bowl. Gently toss the fruit and tomatoes until they are coated with raspberry.
Spoon the salad into a large serving bowl or individual serving bowls.
Use kitchen shears to snip the spearmint leaves over the top of the fruit salad. Add a few whole leaves as garnish if you wish. Serve it immediately.
Store leftover fruit salad for up to 24 hours in the fridge.
Makes about 4 cups.
Notes
Choose the freshest and sweetest fruit possible for this salad, to get the best possible flavor! Locally grown and in-season fruits and tomatoes are ideal choices whenever possible.
If you can't get spearmint leaves, look for and use regular mint leaves which may be more readily available.