Make a light syrup with about 1 cup of sugar and 2 of water and add a bunch 
of spearmint before bringing to the boil.  Allow to cool to room 
temperature, remove and discard the mint and then pour the syrup over a mix 
of fresh fruit such as strawberries, rasperries and blueberries and decorate 
with a few mint leaves.

This is my take on a fruit salad that was served to me in a chain resto in 
La Défense, Paris.  Simple but delicious.

Graham