We could hardly believe our eyes when last week cherries were going for 97 cents a pound, and juicy local peaches came in at just over a dollar a pound. Houstonist got a little greedy and realized we needed a way to convert several pounds of summer fruit into a tasty dish to serve to our friends. We adapted (barely) this recipe from Epicurious to rave reviews. The sweetness of the fruit is balanced nicely with the refreshing nip of the mint. Plus there is no cooking involved so we didn't have to heat up the kitchen.

Summer Fruit Salad

Serves 4

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium local peaches, pitted and cubed

1. Process the mint and sugar in a food processor until finely ground. Alternatively, grind it up with a mortar and pestle mojito-style.
2. Place the fruit in a large bowl and sprinkle with the mint sugar. Toss to combine. Let sit on the counter for a few minutes until the sugar draws out the fruit juices. Serve immediately.

Photo credit bensonkua

Filed in Food and tagged cherries, Houstonist Cooks, peaches, salad

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