2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons White Balsamic Vinegar – Try the Grapefruit Balsamic, Peach Balsamic or even Honey-Ginger Balsamic Vinegar!
1/2 teaspoon Garam Masala
Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently.
Let stand 1 hour at room temperature to allow juices to form and to blend flavors, gently tossing occasionally.
DO AHEAD: Can be made 1 day in advance. Cover and chill. Serve chilled, or at room temperature
If one of the fruits is hard to find or too time consuming to pit, feel free to change the ratio of each kind of fruit, just finish with the same total amount of fruit.