Ingredients

1/2     cup (125 mL) fresh raspberries
2     tablespoons (30 mL) granulated sugar
1    firm-ripe small mango, peeled and finely diced
8     strawberries, finely diced
1/2     cup (125 mL) finely-diced pineapple
3     tablespoons (45 mL) minced crystallized ginger, optional
1/2     teaspoon (2 mL) balsamic vinegar
2     cups (500 mL) vanilla frozen yogurt

Directions

Coarsely crush raspberries, stir in sugar and let stand at room temperature for 5 minutes. Add diced fruits to raspberries. Stir in ginger, if using, and vinegar. Spoon over frozen yogurt in 4 sundae dishes.