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Toss it up

A pricots and cherries are the first of the stone fruits to arrive in the farmers' markets. Like peaches and plums, apricots are best if they're locally grown. There is nothing quite like its intensity, its tart edge and almond-y overtones.

An apricot is a low-calorie package too only 17 calories in 35gm. It's high in fibre and a great source of vitamins A and C, as well as beta-carotene, potassium and tryptophan. Some experts believe it may help reduce the risk of certain cancers and arthritis.

Apricot and Strawberry Salad

When apricots are at their best, strawberries are, too and they make a great, vitamin-rich pairing. You can also substitute cherries for the strawberries in this recipe. This recipe serves four.

Ingredients

Apricots, stones removed, quartered or sliced: 450 gm

Strawberries, hulled and quartered or, if very large, sliced: 470 gm

Mild honey, like clover: 1 tbsp

Freshly squeezed orange juice: 1/2 cup

Fresh lemon juice: 2 tsp

Chopped or slivered fresh mint leaves: a few

Method

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.

MARTHA ROSE SHULMAN

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