Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          frozen unsweetened raspberries -- thawed
     1/4  cup           orange juice
   2      tablespoons   granulated sugar
   1      tablespoon    fresh ginger -- grated
   4      cups          whole strawberries -- quartered
   2 1/4  cups          blueberries
   1                    angel food cake -- 10 inch
                        fresh mint leaves -- for garnish

Preparation:

In food processor or blender, puree raspberries. Push pureed raspberries through strainer; discard seeds. Return puree to food processor; add orange juice and sugar. Place ginger in a small piece of cheesecloth and squeeze out ginger juice over raspberry mixture. Pulse to combine. Place strawberries and blueberries in a large bowl and cover with raspberry mixture. Refrigerate covered for several hours. Cut cake into 16 equal pieces; place each on a plate. Top each piece with 3/4 cup berry mixture and garnish with mint.