Spring arrives in April or May and slowly but surely baskets of strawberries begin to overtake the fruit vendors shelves in my neighborhood. The brighter their color, the more often I find myself cheerfully adding strawberries to my fruit macedonia and picnic-style shortcakes. The days stretch out into long evenings full of light. All of a sudden, or so it seems, deep ruby-red strawberries fill my favorite vintage porcelain plates daily in the kitchen. Just about mid-June, strawberries become so luscious and full of perfume that nothing short of a squeeze of lemon, a drizzle of honey and some flowering lavender are needed for the perfect midsummer dessert. This is the moment when I hope that summer will last forever.
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.