Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups strawberries, tops removed and quartered 1 cup cherries, seed removed and sliced in half 1 cup raspberries (6 oz) 1 cup blueberries (6 oz) 1 cup blackberries (6 oz) 2 – 3 tablespoons fresh mint, minced 1/4 teaspoon cinnamon 1/4 teaspoon cardamom 1 large juicy lemon or 3 tablespoons lemon juice

Preparation

• Instructions In a small bowl, add lemon juice and spices, mix well. Set aside. Place fruit in a mixing bowl, top with with mint and lemon juice mixture, gently toss to combine. Serve chilled or at room temperature. Pairs great with non-dairy ice cream or yogurt! Store leftovers in the refrigerator, will last 2 – 3 days. Serves 6 (1 cup serving). NOTES: Use any combination of berries, or change the amounts using more or less of each. This is just a template. The fruits were naturally sweet on their own and didn’t need any sweetener. If you find your cherries and berries are not very sweet, add 1 – 2 tablespoons of sweetener of choice. Add it to the lemon juice, or drizzle/sprinkle it over top of the salad. Use orange juice in place of lemon for variation. Recommended sweeteners: Pure maple syrup coconut nector turbinado (raw) sugar coconut sugar date syrup