Ingredients
2 cups chopped seedless watermelon2 cups fresh blueberries1 medium peach, chopped1 medium nectarine, chopped1 large kiwifruit, peeled and chopped1/2 cup sweet white wine or grape juice3 tablespoons sugarCRUNCH:1 cup chopped miniature pretzels1/2 cup packed brown sugar1/2 cup butter, melted1/2 cup chopped pecans1/4 teaspoon ground cinnamon
Preparation
Preheat oven to 425°. In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour.
Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks.
Just before serving, gently stir half the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.
