Linda's Fruit Salad

6-8 cups of any combination of fresh fruit:

Spring and Summer: Peaches, blueberries, banana, mango, watermelon, strawberries

Fall and Winter: Oranges, grapes, pineapple, cantaloupe, honeydew, apples

1 teaspoon honey

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

6 fresh mint leaves, cut in slivers

1. Select an assortment of fruit in season with complimentary colors. Wash, peel and cut fruit into bite sized pieces. There should be 6 to 8 cups of fruit in all. Toss together and refrigerate until one hour before serving.

2. One hour before serving, drizzle on honey and vanilla. Sprinkle cinnamon over the fruit. Toss to coat well. Serve sprinkled with fresh mint leaves if desired.