This recipe originates from a cookbook but I don’t know which one now..maybe Jane Brody or Mollie Katzen. At any rate, it’s my adaptation and is light and delicious. If you aren’t so concerned with white sugar, you can use that in place of agave nectar.
*enough for approx. 5 half-cup servings.
Peel and slice 3 large ripe peaches. Squeeze 1/3 of a lemon over the slices and toss to keep them nice and pretty! (To slow down oxidation would be the fancy term)
Toss in 1/2-1 cup fresh or frozen blueberries.
Grab a few mint leaves from the garden and wash and snip them with a scissors and toss over the fruit.
1-2 Tablespoons of agave stirred in with the fruit gives it a little bit of sweetness.
This is a light and tasty end to a healthy meal. 1/2 cup is an appropriate sized portion. But I never can stop at that. 
Especially when it’s peach season!
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