• 1 pound strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint raspberries
  • Juice of 3 oranges
  • Juice of 1 lemon
  • 2 tablespoons sugar, optional
  • Small handful fresh mint, leaves picked and chopped

Recipe Courtesy of Cooking Channel / Extra Virgin, Debi Mazar and Gabriele Corcos


Chop the strawberries and add to a large bowl with the blueberries, blackberries, and raspberries.  Add the orange juice, lemon juice, sugar, if using, and mint. Cover with plastic wrap and put in the refrigerator to marinate for at least a couple of hours.
Hannah’s note:
I’ve substituted other fruit based on what’s in season/on sale…  including mandarin oranges, using frozen berries, etc.