Minted Fruit Salad

This salad is so simple and riffable, it doesn’t need a recipe, so feel free to diverge from it to your heart’s desire. Skip the orange liqueur and squeeze an orange on top, if you prefer, or toss it in a little coconut milk or coconut water. Or try pineapple rum! Swap the the fruit according what’s ripe and gorgeous. Double it, triple it or halve it, if you like. If you’re using strawberries, buy the smallest, reddest, most fragrant ones you can find.

If cutting orange supremes seems too involved, just peel and slice the oranges.

Serves 4.

Ingredients

2 oranges

1 1/2 pints ripe strawberries, hulled and cut in half or quarters if large

1 pint blueberries

1/2 pint blackberries

2 tablespoons Grand Marnier or other orange liqueur

1 or 2 tablespoons julienned mint

Instructions

1. Working over the medium or large bowl you’ll mix the salad in (so you capture all the juice), cut the oranges into supremes: Cut off the peel and pith, and then use a small sharp knife to release each segment from its membranes. Then squeeze the membrane over the bowl to get the rest of the juice.

2. Add the strawberries, blueberries, blackberries, Grand Marnier and mint and toss gently to combine. Serve right away, or chill for an hour or two first.