COMBINE: Add the watermelon, strawberries, grapes, cherries and lime juice to a bowl. Sprinkle the amchur, salt, ginger, pepper, mace and chopped mint over the fruit, then stir to combine.
MACERATE: Let sit at room temperature for 30 minutes or so, stirring occasionally. This will allow the fruits to release some of their juices and for all the flavors to mingle before serving.
MAKE AHEAD: Combine all the ingredients, except the fresh mint and stir to combine. Refrigerate up to overnight, then add the fresh mint just before serving. The longer you allow the fruit to macerate in its juices, the more deeply pink the strawberries will become and the fruit will soften slightly. The sour and spicy elements of the seasoning blend will mellow out, too, so if I make this overnight, I like to serve the summer fruit salad with an additional pinch of salt and black pepper, a sprinkle of dried mint and a drizzle of honey.
Amchur, or amchoor, is a traditional souring ingredient in Indian and Pakistani cuisines. It’s made from the dried powder of sour green mangos and you can find it in international or Indian markets. Alternatively, you can find it here on Amazon!