Fresh Fruit Salad I

Rinse the blueberries and raspberries under cool water, then gently pat dry with paper towels to remove excess moisture.

Slice the 4 large peaches into thin, even slices, discarding the pits, and place in a large mixing bowl.

Halve and pit the ½ lb of large Bing cherries, then add them to the bowl with the peaches.

Add the 2 pints of blueberries and 1 pint of fresh raspberries to the bowl, handling gently to avoid crushing the delicate berries.

Combine the ¼ cup Grand Marnier and ¼ cup sugar in a small bowl, stirring until the sugar dissolves completely.

Pour the Grand Marnier and sugar mixture over the fruit and gently toss to coat evenly, being careful not to break the softer berries.

Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld and the fruit to chill.

Divide the fruit salad among serving bowls or plates, spooning the accumulated juices over each portion.

Top each serving with a dollop of vanilla yogurt if desired, or serve as is for a lighter presentation.