Chef Harris likes to serve these macerated berries in individual ramekins alongside a bloomy-rind cheese like Sweet Grass Dairy Green Hill from Thomasville, Georgia.

In a large bowl, combine the berries. Pour the vinegar over the berries, and stir in the sugar, to taste, and the salt. Fold in the chopped mint. Cover and allow the mixture to macerate for several hours before serving.

By Jenny Harris, executive chef at Tria in Philadelphia
Photography by Alison Miksch