Recipe: Cherry and apricot fruit salad

Total time: 15 minutes, plus marinating time

Servings: 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

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.

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