The velvet-skinned apricot is an early arrival to the summer season. It is my favorite fruit because it is both sweet and sour.   Its place in a meal depends on its ripeness. When soft, I bake the apricots in wine and serve them as dessert. When firm, I make a salad, reminiscent of the “macedonia di frutta” I grew up with in Italy.

This is a recipe for a simple salad made with a handful of uncomplicated ingredients. Choose tart, firm apricots and marinate them with the zest and juice of an orange mixed with honey and a bunch of fresh mint. It’s as uncomplicated as that.

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