Mint Fruit Salad
- 1/4 C. loosely packed fresh mint
- 3 Tbs. sugar
- 1 1/4 lb. blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
- 3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
- 1/2 lb seedless green grapes (1 1/2 C.), halved
Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.
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