Red, White and Blue Fruit Salad

Celebrate Independence Day with this patriotic-hued, light, yet luscious dessert. Serve it family style by bringing the fruit and cashew cream to the table in separate bowls. Or dish the fruit into individual bowls, cups or wine glasses and top with the cream.

Ingredients

1 cup (about 4 1/2 ounces) raw, unsalted cashew pieces 
2 pitted dates (about 1 1/2 ounces), roughly chopped 
1 teaspoon vanilla extract 
1 pound strawberries, hulled and halved 
11 ounces blueberries 
1/4 cup roughly chopped mint 

Method

Put cashews into a large bowl, cover with water and set aside at room temperature to let soak for 4 hours or overnight; drain well. Transfer to a food processor; add dates, vanilla and 1/2 cup plus 2 tablespoons warm water and purée until smooth. In a large serving bowl, toss together strawberries, blueberries and mint. Serve with cashew cream.