Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors.

Serves: 6

Dressing:

• 6-ounce container pineapple or vanilla nondairy yogurt
  (coconut or soy)
• 1 to 2 tablespoons agave nectar to taste
• 1/2 teaspoon vanilla extract
• Pinch of nutmeg
• 2 tablespoons minced fresh mint

Fruits:

• 5 heaping cups summer fresh fruit, cut into bite-sized pieces
• (choose from among melons, peaches, nectarines, grapes,
  cherries, and whatever is available and local)
• Whole mint leaves for garnish

Combine the dressing ingredients in a small bowl and mix until smoothly blended.

Combine the fruits in a mixing bowl. Add the dressing and toss thoroughly. Transfer to a serving bowl and scatter whole mint leaves over the top. Cover and chill briefly before serving.

• Here are more recipes for fruity compositions. ^[1]