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Enjoy this fruit salad as a snack, topped on oatmeal or yogurt, or mixed into a green salad to give it a fruity twist. I added a few spoonfuls to peanut-butter toast, and it was so damn good.

Bursting with flavor and color, this fruit-forward salad comes from Marin County's Toluma Farms and the Tomales Farmstead Creamery team's new cookbook, "Feasts on the Farm" (Chronicle Books, $30).