Ruby Red fruit salad a red, white, and blue spectacular

Juicy watermelon, gigantic dark cherries, red raspberries, and sweet strawberries combine to make a fabulous fruit salad. Coupled with a tangy citrus dressing and bedazzled with mint and edible flowers, this summer classic is truly stunning.

Just think how much your body will love this dish!The nutrients from these particular powerhouse fruits ring strong. And the flavor of the fruits this time of year is optimal.

Fresh mint elevates this salad, but of course it can be omitted. I love the combination, particularly with the watermelon. And I don’t usually mess with edible flowers, but I simply could not resist. The flowers dress it up in the way that we dress up for special occasions so maybe try a few for something like a shower, or a family gathering. If you aren’t certain which flowers are best for culinary use, check the herb section of your produce department. They are usually sold in clear plastic clamshell containers the way many fresh herbs are sold.

I’ve been experimenting with date syrup for sweeting up things in the kitchen, but you can easily substitute honey or agave nectar.

This jewel of a salad will please the pickiest of eaters and will look like a masterpiece on your summer table. And it’s the ideal refreshing treat for a 4th of July picnic or outing.

Enjoy food made fresh!

Ruby Red Fruit Salad

4 cups cubed, red water melon

1 pint strawberries, trimmed and sliced

½ pint red raspberries

1½ cups extra-large, pitted, dark cherry halves

¼ cup freshly squeezed orange juice

2 tablespoons freshly squeezed lime juice

1 tablespoon date syrup, or honey, or agave nectar

6 large mint leaves, chopped, plus more for garnish

Edible flowers, optional

Place watermelon, strawberries, raspberries, and cherry halves on a large platter, or in a large serving bowl. In a small dish, whisk together orange juice, lime juice, date syrup, and chopped mint.

Drizzle the juice mixture over the fruit. Garnish with extra mint. Sprinkle on edible flowers is you desire to dress up the dish and make it look visually stunning. Makes 6 to 8 servings.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.