There’s something adorable about apricots. I’m not sure if it’s their fuzzy skin, pixie-like golfball size or that they resemble little baby butts. One thing that isn’t so cute about them though is the price! I shopped several stands over the weekend and even hit up Safeway and couldn’t find an apricot cheaper than ~$3.50 per pound. But, their season is short, so I guess the steep price is worth it!
- How to Pick: Apricots have a very short season and hit their peak in July. So when you see them in the market stands, grab some by the armful! Choose apricots that have a rich hue and give slightly when pressed (like peaches or nectarines). Avoid ones that are hard or greenish; they will be bitter and won’t ripen.
- How to Store: If ripe, eat apricots as soon as possible or store them in the fridge for a few days. Keep them at room temperature or in a paper bag to help ripen them.
- How to Use: Take care when rinse and drying apricots as they bruise very easily. They can be eaten raw, used to prepare jam or chutney, dried, preserved whole or frozen for later use.
- Recipe Ideas: I made this Roast Pork with Apricot and Shallot Stuffing a few weeks ago and it was legit. Great dinner party fair. Next weekend, I want to try Smitten Kitchen’s Breakfast Apricot Crisp or Food & Wine’s Pan-Seared Apricot dish. On Friday, swing back for my Apricot Chutney that is loaded with yummy spices!
- Fun Fact: California produces 95% of the nation’s apricots, according to Apricot Producers of California.
Sources: Williams-Sonoma.com, Apricot Producers of California, and California Apricots.
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