Watermelon, grilled peach, blackberry salad Yield: 8 servings

Wine suggestion Sauvignon Blancs from New Zealand are distinctively aromatic and racy, and the best examples are unoaked. Their bracing acidity make for a great salad wine.

Grill the peaches for this fruit salad to caramelize their natural sugars and bring out their flavors, but don't grill too long-you want them to keep their shape and texture. Everything else is uncooked, so you get the juicy pink watermelon and the deep, dark berries, along with the caramelized peaches, all pulled together by the creamy yogurt sauce.

Honey-Yogurt Dressing

Yield: About 1 cup

• 1 cup vanilla yogurt, drained (see Note 1)
• 2 Tablespoons honey
• 1 Tablespoon fresh lemon juice

Combine all the ingredients in a small bowl. May be refrigerated up to 2 days.

Salad

• 4 ripe peaches, halved and pitted
• 2 Tablespoons vegetable oil
• 8 wedges of ripe watermelon
• 1 pint of blackberries
• 1/4 cup mint, chiffonade (see Note 2)
• 1/2 cup slivered toasted almonds (see Note 3)

Preheat a gas or charcoal grill to medium high. Brush the peaches on both sides with oil and grill cut-side down until golden brown and caramelized, 3 to 4 minutes. Turn over and grill 1 to 2 minutes more. Arrange all the fruit on a large platter, drizzle with the Honey-Yogurt Dressing and sprinkle with the mint and the toasted almonds.


NOTES:

1. To drain yogurt, place it in a cheesecloth-lined strainer over a bowl for 1 hour until thickened. Discard the liquid that remains in the bowl.
2. To cut mint into chiffonade (fine ribbons) roll up leaves and cut into thin strips.
3. To toast slivered almonds, place on a baking sheet in a preheated 350°F oven until golden, 7 to 8 minutes, turning so they don't burn.