Fruit salads can be a generic mix of whatever fruits you have on hand, or they can be a beautiful reflection of the seasonal bounty. This red fruit salad celebrates Summer in all its fiery glory.There is no possibility of making a mistake here: go for any red fruit and in the quantity you want. At first I was very tempted to pound some fresh mint leaves with a bit of sugar and sprinkle over the surface, but I backed out in favor of an all-natural end to a meal.
Cube the watermelon into chunks, quarter the figs, stone the plums and slice into wedges and put the lot into a large serving dish.
Top with halved and stoned cherries and halved grapes.
Scatter over the top the quartered hulled strawberries, raspberries, and pomegranate arils.
Served best on the same day of making.