Although fall has just arrived, there is still a wide selection of late summer fruits at the market, including a bumper crop of glorious organic grapes. Use the ingredients below or pick your favorite fruits to make this delicious Persian-style mélange for a healthy, exotic and satisfying dessert. The recipe is adapted from Craig Claiborne's New York Times Cookbook, a treasured old standby in my kitchen.

Miveh Makhlou (Persian Fruit Mélange)

1   honeydew melon

1   canteloupe

1    pint strawberries, stemmed and hulled

2 TBS   slivered almonds, toasted

1/4 C   shelled, skinless pistachios, chopped

1 C   seedless grapes

2 TBS    rose hydrolat

1 1/2 C   orange juice, sweetened to taste

1/2 C    kirsch or triple sec

Split the melons in half and remove the seeds. Using a melon baller, scoop out the flesh into a serving bowl. Wash the berries and pat dry. Add them to the bowl with the remaining ingredients and mix gently and thoroughly.

Yields 8 servings.

Bon appetit!