Summer Fruit Salad with Mint Sugar Recipe

  • 1/4 cup loosely packed fresh mint
  • 3 tablespoons 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 cups), halved
  1. Makes 6 servings. 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.