apricot recipes

Look for apricots that are firm and aromatic, with no cracked skin, white spots, or green coloring.

Fresh apricots, basil, and tomatoes are a sweet combination in this fruited tabbouleh.

RODALE NEWS, EMMAUS, PA—Velvet-skinned, pale-orange apricots are at their peak only briefly, so seize the moment and try them in all sorts of apricot recipes, from breakfast ideas to main dishes as well as delicious desserts. And by doing so, you’ll be reaping the health benefits of this sweet-tangy fruit, as well: Apricots are a good source of fiber and potassium and a very good source of vitamins C and A. In fact, one cup of fresh apricot contains 60 percent of the Daily Value for vitamin A. California produces the majority of our domestic apricots, with a season that spans from late May through June and early July, depending on harvest conditions. These delicate fruits are tastiest when tree-ripened, so seek out fruit that’s nearly or fully ripe.

When buying these golden, fuzzy orbs, look for plump, fairly firm fruit with a uniform orange-yellow to orange color; green apricots will not ripen. Definitely give them a sniff: The best apricots will have a tempting aroma. Fully ripe fruit is soft to the touch and juicy, and should be eaten as soon as possible. Don’t buy apricots with cracked skin, and watch out for white spots, which indicate mold. Also, treat them gently; apricots bruise easily, and the bruising hastens spoiling. To prevent over-ripening, keep apricots cool in the fridge—they’ll stay fresh for up to a week. You can place hard apricots in a paper bag to let them ripen for a day or two.

Though fresh, ripe apricots are a treat eaten simply out of hand, this early-summer fruit is also great when added to recipes (lemon juice prevents the flesh from darkening after slicing) or frozen for future use. To freeze fresh apricots, simply cut the fruit in half, remove the stone and freeze the halves on a baking sheet then pack them in a freezer bag. Since the season for fresh apricots is so short and the fruit doesn’t travel very well, turn to recipes using dried apricots during the off-season.