Rose’ Fruit Salad

Easiest. Summer. Dessert. Ever. This was a last minute addition to our most recent food shoot. I was frantically trying to prep all my recipes, and the fire department had just showed up since apparently I forgot how to make toast. I like to be as efficient as possible during these shoots. Squeezing in as many recipes as possible is clearly ideal.

The night before I had bought some summer stone fruit for my son. He loves peaches, apricots, and plums. I love them too and it’s joyful each time they reappear at the market. I knew I had a bottle of Rose’ chilling in the fridge and voila; what’s faster and fresher than having some gorgeous fruit soak in some wine? This is the perfect light dessert for anyone who needs to end each meal on a sweet note, like this girl right here. Most fruits should work but the combo I threw together was perfect.

I used a large white peach sliced, two apricots sliced, blackberries, blueberries, and two blood oranges cleaned and separated into segments.

I gently tossed them with 3 tbsp of Rose’, covered the bowl in plastic wrap, and chilled in the fridge for 30 minutes. I’d say do this for Max an hour so the fruit doesn’t get soggy. Add an extra tbsp of the wine if you want it stronger, but I liked how the 3 tbsp were there yet subtle; the fruit is so delicious on its own. Divide gently into little white bowls and garnish each with one perfect whole mint leaf.  People, summer is finally here.