This light and lovely fruit salad makes a perfect end to a summer meal–or it could work as a lively wake-me-up breakfast. Bursting with all the lush colors, flavors, and textures of the summer orchard and garden, this is one recipe to play with and vary again and again, depending on what is fresh and available in your area.
2 cups of any of the following, cut into 3/4-inch chunks: seedless watermelon, honeydew, cantaloupe
2 cups of any of the following, cut into bite-size chunks: peaches, nectarines, plums, pears
2 cups of any of the following: cherries (pitted), blueberries, raspberries, blackberries, currants, strawberries, loganberries, gooseberries
Juice of 1/2 lime
Sugar, succanat, or maple syrup to taste, depending on tartness of fruit
Fresh mint sprigs for garnish
1. Place fruit in a pretty glass bowl and toss gently to combine. Chill well.
2. When ready to serve, whisk lime juice and sweetener in a small bowl and pour over fruit.
3. Garnish with fresh mint sprigs, if desired.
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).