View Photos Captain, er, chef Sam Talbot at the helm of The Surf Lodge kitchen in Montauk, New York, shared this breezy apricot salad with honeycomb and mint. A few bites will send you sailing into deliciousness.Apricot Salad with Honeycomb and MintServes fourIngredients2 pt. apricots, pitted and sliced1 c. strawberries, quartered 2 tsp. Truvia2 grapefruits, zested, juiced, and segmented½ c. mint, chopped 2 c. organic Greek yogurt 4 tsp. honeycomb1. In a medium bowl, very lightly mix apricots, strawberries, Truvia, and all grapefruit parts using a rubber spatula.2. Add mint; gently toss until well distributed.3. To serve, scoop ½ c. yogurt into a bowl, add fruit mixture, and top with a tsp. of honeycomb.Photo: ZenShui / Laurence Mouton / Getty ImagesIt’s Party Time on the high seas. Prepare yourself with the captain of all summer cocktails, a killer fish taco, and everything else you need to cast away.