By the way... do you know how cashews grow? I got to see them when traveling in the Gambia--each fruit, sort of like a pear, bears only one cashew.
My friend Julia just came back from a brief stay in San Francisco with a friend who fed her a salad of peaches, basil, and cheese. So I made a similar one, just one that didn't have peaches or cheese. These apricots were so soft and pretty; it was such a disappointment to cut them open and find the texture to be less than amazing. Nevertheless, the combo of stone fruit, basil, lemon, and salt is very lovely and refreshing! I put a lot of salt and lemon juice on it--the salt only accentuates the sweetness. And it should be served very cold.
Apricot Salad with Fresh Basil and Cashews
5-6 apricots, sliced
10 leaves basil, chopped into thin strips
10 cashews, dry roasted and chopped