SPRING/SUMMER FRUIT Description: Apricots are a small, round, pale orange colored stone fruit. They are a relative of the peach and have a smooth oval shaped pit. The outer skin is smooth and the fruit inside has a texture that is somewhat dry. Apricots are a mild tasting fruit with a delicate flavor. Selecting: When selecting, choose those that are plump and have a nice golden orange color. Minor blemishes on the outside normally do not affect the flavor of the fruit. Ripe apricots should be soft and yield under light pressure. For the best flavor, eat this ripe fruit immediately. Avoid fruit that shows any signs of bruising or those that look shriveled. Also to be avoided, is fruit with a pale yellow or a greenish yellow color. Apricots should be stored unwashed in plastic bags in the refrigerator. They can last up to two days. If apricots are not quite ripe, they can be ripened at room temperature for a few days until the fruit smells fragrant and gives under gentle pressure and should then be refrigerated. Before serving, wash fruit thoroughly under cool running water, slice through the middle of the fruit around the pit and twist in half and remove pit. Raw: cut washed apricots as desired and enjoy. Serving Suggestions: Salads: Apricots are perfect for both fruit and vegetable salads. Simply cube, slice or dice into your favorite salad to add extra sweetness. Baked Apricots: Apricots go well with a variety of meats and can be baked or used as a stuffing ingredient with chicken, pork, lamb or duck.
__________________________________________________________ Seasonings and Foods to use with Apricots: cardamon, cinnamon, cream, duck, lamb, nutmeg, pork, poultry, vanilla, yogurt
Return from Apricots to Spring Produce Guide
|
