Mashing sugar with fresh mint before stirring it into the fruit gives our salad balanced, complex flavor.

Melon, Plums, and Cherries with Mint and Vanilla
SERVES 4 to 6 FAST
WHY THIS RECIPE WORKS A fresh fruit salad is great at any Mediterranean breakfast, for dessert, or even as a mid-afternoon snack. We were after a salad with balanced fruit flavor and sweetness. A combination of cantaloupe, plums, and cherries not only offered a range of complementary flavors but also looked beautiful. A small amount of sugar encouraged the fruit to release its juices, creating a more cohesive salad. We balanced the sweetness with fresh lime juice, but tasters wanted more complexity. Mashing the sugar with fresh mint before stirring it into the fruit worked perfectly and ensured even distribution of flavor throughout the salad. Since our fruit salad had come together so easily, we decided to apply the same techniques to a combination of peaches and berries, using fresh basil in place of the mint and a small amount of pepper to bring the flavors to life. Blueberries can be substituted for the cherries.

4 teaspoons sugar
1 tablespoon minced fresh mint
3 cups cantaloupe, cut into ½-inch pieces
2 plums, halved, pitted, and cut into ½-inch pieces
8 ounces fresh sweet cherries, pitted and halved
¼ teaspoon vanilla extract

1 tablespoon lime juice, plus extra for seasoning
Combine sugar and mint in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds. Add cantaloupe, plums, cherries, and vanilla and gently toss to combine. Let sit at room temperature, stirring occasionally, until fruit releases its juices, 15 to 30 minutes. Stir in lime juice and season with extra lime juice to taste. Serve.

VARIATION
Peaches, Blackberries, and Strawberries with Basil and Pepper
SERVES 4 to 6 FAST
Nectarines can be substituted for the peaches.
4 teaspoons sugar
2 tablespoons chopped fresh basil
½ teaspoon pepper
3 peaches, halved, pitted, and cut into ½-inch pieces
10 ounces (2 cups) blackberries
10 ounces strawberries, hulled and quartered (2 cups)
1 tablespoon lime juice, plus extra for seasoning
Combine sugar, basil, and pepper in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds. Add peaches, blackberries, and strawberries and gently toss to combine. Let sit at room temperature, stirring occasionally, until fruit releases its juices, 15 to 30 minutes. Stir in lime juice and season with extra lime juice to taste. Serve.

Strawberries with Balsamic Vinegar
SERVES 6 FAST
WHY THIS RECIPE WORKS Strawberries with balsamic vinegar may sound a bit trendy, but this Italian combination actually dates back hundreds of years. We wanted to pay homage to this tradition and create our own dessert in which the vinegar enhanced, not overwhelmed, the flavor of bright summer berries. But high-end aged balsamic vinegars can cost a pretty penny, so we opted instead to use an inexpensive vinegar and employ a few tricks to coax more flavor from it. First, we simmered the vinegar with sugar to approximate the syrupy texture of an aged vinegar. Next we tried to enhance the flavor with honey or vanilla, but these flavors were overpowering; a squirt of fresh lemon juice brought just the right amount of brightness. We tossed the berries with light brown sugar—rather than the traditional granulated sugar—and a pinch of pepper for the most complex flavor. Once we mixed the sliced berries and sugar together, it took about 15 minutes for the sugar to dissolve and the berries to release their juice; if the strawberries sat any longer than this, they continued to soften and became quite mushy. If you don’t have light brown sugar on hand, sprinkle the berries with an equal amount of granulated white sugar. Serve the berries and syrup as is or with lightly sweetened mascarpone cheese.

⅓ cup balsamic vinegar
2 teaspoons granulated sugar
½ teaspoon lemon juice
2 pounds strawberries, hulled and sliced lengthwise ¼ inch thick (5 cups)
¼ cup packed light brown sugar
Pinch pepper

1. Bring vinegar, granulated sugar, and lemon juice to simmer in small saucepan over medium heat and cook, stirring occasionally, until thickened and measures about 3 tablespoons, about 3 minutes. Transfer syrup to small bowl and let cool completely.
2. Gently toss strawberries with brown sugar and pepper in large bowl. Let sit at room temperature, stirring occasionally, until strawberries begin to release their juice, 10 to 15 minutes. Pour syrup over strawberries and gently toss to combine. Serve.