Apricots: Summer’s most delicate fruit

Apricots and cherries are the first of the stone fruits to arrive in the farmers’ markets — right about now, in most parts of the country. Like peaches and plums, apricots are best if they’re locally grown. If they’ve been shipped over long distances, then they were picked green, and so the texture is likely to be soft and mealy, with very little flavor. But a truly ripe apricot is something else altogether; 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 a 1.2-ounce piece of fruit. It’s high in fiber (like most fruit) and a great source of vitamins A and C, as well as beta-carotene, potassium and tryptophan. Apricots contain a carotenoid called beta-cryptoxanthin that appears to be a strong antioxidant. 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. 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