Prepare the grapefruit, pomegranate, and oranges, by peeling and sectioning the fruit.
Place the prepared grapefruit, pomegranate, oranges, grapes, blueberries and sugar into a bowl and mix.
Refrigerate at least 4 hours before serving (overnight is best).
Right before serving peel and cut the apples, pears and bananas into a small bowl and squeeze the juice of the lemon over the fruit. Mix well so the lemon juice covers all sides of the fruit. This is to prevent browning.
Add the fruit and lemon juice to the bowl of fruit that has been refrigerated. Gently mix the fruit.
If using a watermelon for serving scoop out the watermelon flesh from the center of one half reserving the watermelon flesh for another use. Place the fruit salad into the hollowed out watermelon shell to serve.
Arrange raspberries over the top of the fruit salad.