Festive fruit salad

“Our July 4th cookout wouldn’t be complete without a fresh and fruity dessert,” says Charles Grayauskie, FIRST Associate Food Editor. “And this year, I’m surprising loved ones with this mint-infused watermelon salad. First, I add cup of water, cup of sugar and 2 mint sprigs to a pot and cook over medium heat until the flavors blend, then I strain and cool the syrup. Next, I cut 1 seedless watermelon into 1"-thick slices and, using a 21⁄2" star cutter, cut out shapes. Then I combine the stars with 1 cup each of fresh blueberries and raspberries, divide the fruit among bowls, pour the mint syrup over and garnish with mint. It’s cool, festive and oh-so delicious.”