Mint Fruit Salad

    1/4 cup loosely packed fresh mint
    3 tablespoons sugar
    1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries,
      pitted and halved
    3 firm-ripe medium peaches or nectarines, halved lengthwise,
      pitted, and cut into 1/3-inch-thick wedges
    1/2 lb seedless green grapes (1 1/2 cups), halved

Pulse mint and sugar in a food processor until finely ground.
Sprinkle mint sugar over fruit in a large bowl and toss gently to
combine. Let stand 5 minutes before serving.