Monday, June 11, 2007

Summer Fruit Salad with Mint Sugar

¼ cup loosely packed mint

3 Tb sugar

1 ¼ lb blackberries, raspberries or blueberries

3 firm-ripe medium peaches or nectarines, halved, pitted, and cut into 1/3-inch-thick wedges

½ lb seedless grapes (1 ½ cups), 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. Serves 6.

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