Apricot and Strawberry Salad

When apricots are at their best, strawberries are, too — and they make a great, vitamin-rich pairing. There’s also a moment in late spring when cherries and apricots are both in season and you can make a stone-fruit extravaganza by substituting cherries for the strawberries in this recipe.

1 pound apricots, stones removed, quartered or sliced

1 pint strawberries, hulled and quartered or, if very large, sliced

1 tablespoon mild honey, like clover

1/2 cup freshly squeezed orange juice

2 teaspoons fresh lemon juice

Chopped or slivered fresh mint leaves

1. Combine the fruit and honey, and gently toss together. Let sit for about 10 minutes, then toss with the orange and lemon juice. Refrigerate if not serving right away, but take it out of the refrigerator about 30 minutes before you are going to serve it. Toss with the mint shortly before serving.

Variation: Substitute cherries, halved and pitted, for the strawberries.

Yield: Serves four

Advance preparation: You can prepare the fruit a few hours before serving and refrigerate.

Nutritional information per serving: 104 calories; 1 gram fat; 0 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 4 grams dietary fiber; 2 milligrams sodium; 2 grams protein

Martha Rose Shulman

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