Austin resident Mary Conrad offers this month’s recipe, a summer fruit salad that that was passed down from her grandmother. “She use to tell how she and her sisters would gather fresh melons and berries from the garden, and eat them in a heavy whipped cream. It was their special summer treat,” Mrs. Conrad explains. “At some point she substituted the whipped cream for yogurt because it was less fattening. But is still delicious. Our family has had this on their table for four generations.”

Serves: 6


§  1 cup lemon yogurt

§  1 tablespoon honey

§  1 teaspoon lemon juice

§  2 cups watermelon balls or chunks

§  2 cups cantaloupe balls or chunks

§  1 cup blackberries

§  Springs of fresh mint


  In a salad bowl whisk together the lemon yogurt, honey and lemon juice until smooth, and gently fold in the watermelon, cantaloupe, strawberries and blackberries. Toss to coat and then serve in dessert classes., garnished with mint.