Chilled Summer Fruit Compote

4 cups fresh watermelon chunks

3-4 fresh Colorado peaches, peeled and sliced

2 cups blueberries

1 cup blackberries

2 papayas, peeled, seeded, and cubed

2 cups green seedless grapes, halved

3 tablespoons fresh lemon juice

¼ cup sugar

¾ cup canned unsweetened coconut milk

8 mint leaves, finely chopped

Place watermelon, peaches, blueberries, blackberries, papayas, and grapes in large serving bowl. Mix lemon juice, sugar, coconut milk, and mint together to make a dressing. Pour dressing over fruit and refrigerate for 1 hour. Pour off excess before serving. Best served the day it is made.

Yields: 8-10 servings.

Recipe adapted from Colorado Classique