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Cherry and apricot fruit salad

Time 15 minutes
Yields Serves 6
Cherry and apricot fruit salad
(Robert Lachman/Los Angeles Times)
1

In 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.

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Donna Deane
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