Spicy Summer Fruit Salad

I received this recipe in an email from Driscoll's. "Jalapeno and cool mint turn berries and stone fruit into a tangy-sweet summer fruit salad. The variety of fruits make an attractive visual mosaic too. Let the salad stand for about 30 minutes before serving to mellow and blend the flavors." Sounds wonderful for the summer!

• Ready In: 15 mins
• Serves: 6
• Yields: 6

Ingredients

• 12  ounces fresh blueberries
• 16  ounces strawberries, sliced
• 6  ounces raspberries
• 6  ounces blackberries
• 2  medium  peaches, pitted and sliced
• 2  medium plums, pitted and sliced
• 1  large  jalapeno pepper, seeded and chopped
• 1  tablespoon granulated sugar
• 1⁄2 cup  raspberry jam (seedless)
• 3  tablespoons fresh lime juice
• 2  tablespoons  chopped of fresh mint

Directions

1. Combine blueberries, strawberries, raspberries, blackberries, peaches, plums, jalapeno pepper and sugar in a large bowl; mix gently.
2. Stir together jam, lime juice and mint in a small bowl until smooth.
3. Pour over berry mixture and toss gently to combine.
4. Let stand at room temperature 20-30 minutes before serving.
5. NOTE If making ahead, do not add the jam mixture until 30 minutes before serving.