Watermelon Salad with Cinnamon Pretzel Crunch

Directions

1. Preheat oven to 425°. In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour.
2. Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks.
3. Just before serving, gently stir half the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.