Preheat grill to medium heat. Slice pound cake into 8 slices. Brush both sides with melted butter. Grill over medium heat until lightly toasted and grill marks are noted on slices, about 2-3 minutes per side. Cool. Cut slices into cubes. Set aside.
Place raspberries in a small bowl and sprinkle with sugar. Thoroughly mash raspberries. Set aside.
In a large bowl, toss together blueberries, strawberries, cherries and mint leaves. Hold a fine mesh sieve over the bowl and press the raspberry mash through to strain seeds. Discard seeds.
Toss the fruit to coat in the raspberry puree. Add the cubed grilled pound cake and gently toss once more to incorporate. Serve topped with a dollop of yogurt or whipped cream.
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