Slice melon into quarters, seed, and place quarters on dessert plates. Peel kiwis, and place one egg-like green kiwi on top of each melon section. If desired, you can carefully slice the kiwi into 4 to 6 crosswise slices so that the pieces fan out across the top of the melon. Cut the lime into four sections and squeeze the juice from each onto the melon and kiwi. Garnish with mint, dot the plates with fresh raspberries (optional), and serve cold.
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