Blueberry Fruit Salad with Tequila-Lime Syrup

A margarita-inspired syrup enhances the tart-sweet flavor of this summery fruit salad. For an alcohol-free version, use water in place of the tequila.

• 3/4 lb. (2 cups) fresh blueberries
• 4 medium kiwi, peeled, halved lengthwise, then sliced crosswise
• 1 large ripe mango, peeled, pitted, and cut into bite-size pieces
• 1/2 cup granulated sugar
• 1/4 cup 100% agave tequila, preferably reposado
• 2 medium limes, finely grated to yield 2 tsp. zest and squeezed to yield 2 Tbs. juice

Put the blueberries, kiwi, and mango in a medium serving bowl. Combine the sugar, tequila, and lime zest in a 1-quart saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and stir in the lime juice. Pour the warm syrup over the fruit and gently toss. Cover and refrigerate until cold, at least 1 hour. Gently toss before serving.