From “Fork in the Road” with Eric Villegas, published by Huron River Press
1 cup watermelon, seeded and cubed
1 cup strawberries
2 Red Haven peaches
3 tablespoons maple syrup
1 tablespoon cherry brandy (optional)
3-5 sprigs fresh mint
1 cup blueberries
1 cup raspberries
Place the cubed watermelon in a medium bowl. Trim the strawberries’ stems and halve or quarter, if large. Cut the peaches into halves and cut into cubes roughly the size of the watermelon and strawberries. Add to the bowl of fruit.
Lightly stir the maple syrup and cherry brandy, if using, into the fruit.
Strip the mint leaves off the stem, tear or chop into smaller pieces, and stir into the fruit salad.
Add the berries and set aside for 10 minutes or up to 2 hours.
Michigan semi-dry Rosé or one of the many delicious Cherry Wines made in Michigan