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Categories: Salads, Vegetarian

Cherry and apricot fruit salad

Cherry and apricot fruit salad
Robert Lachman / Los Angeles Times

In early May, Southern California shoppers stalk farmers market stalls, impatient -- some might say a little fruit-crazed -- for the season's first cherries By now, with California's cherry harvest reaching its end and reinforcements arriving from the orchards of ... Read more

Total time: 15 minutes, plus marinating time | Serves 6
Note: From test kitchen director Donna Deane. You can substitute a sweet white wine such as Sauternes, Barsac, Monbazillac, Muscat de Rivesaltes or Muscat de St.-Jean-de-Minervois for the Muscat de Beaumes-de-Venise.
  • 1 pound cherries, stemmed, pitted and halved
  • 1/2 pound apricots, halved, pitted and cut into wedges
  • 2 cups diced honeydew (cut into 1-inch pieces)
  • 1/2 cup Muscat de Beaumes-de-Venise
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 teaspoon minced basil

Step 1In a large bowl, combine the cherries, apricots and honeydew. Stir in the Muscat, then sprinkle in the sugar and add the lime juice and lemon juice. Stir to combine. Cover and let stand 30 minutes before serving so that the flavors blend. Stir in the basil just before serving.

Each serving:
116 calories; 2 grams protein; 24 grams carbohydrates; 3 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 13 mg. sodium.
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