Apricots are little juicy golden globes of edible sunshine that are a harbinger of summer. Their flavour has all the delectable sweetness of peaches, with a pleasing tartness that adds depth and interest. A stone fruit related to peaches, nectarines and cherries as well as almonds, apricots have a smooth, velvety skin and delicious orange-yellow flesh.
ON THE BRIGHT SIDE
Loaded with betacarotene, fibre and carbohydrates, apricots are also rich in antioxidants such as vitamins A, B3 and C, as well as flavonoids that that can reduce heart disease. Carotenoids and xanthophylls protect your eyesight, particularly if you eat at least 3 apricots a day… not difficult to do in the height of apricot’s summer season. It is interesting to note that sun-dried apricots (extremely popular in Middle Eastern cuisine) have a higher concentration of nutrients than other dried fruits. Their high level of iron means that they are great for preventing anaemia, while the concentration of potassium helps to counterbalance the consequences of a high sodium diet, especially in people who suffer from hypertension. (Note: look for sun-dried apricots that do not contain sulphur dioxide [E220], a preservative that is added to maintain the orange appearance of dried apricots; dried apricots that are free of sulphur dioxide look black but are delicious and healthy.)
| WHAT’S IN A NAME? The botanical name of the apricot, Prunus armeniaca, is a clue to its history: the apricot originated in northern China where it still grows wild to this day, but was brought to Europe by the Romans via Armenia. |
INNER SECRETS
The inner seed of the apricot pip is an almond-like kernel that some claim is a miracle food. It is rich in iron, potassium, phosphorus and amygdalin (also known as vitamin B17). Apricot kernels are used in Chinese medicine to treat arthritis, high blood pressure, respiratory problems and indigestion but the kernels also contain trace amounts of cyanide, which in rare cases could cause nausea, headaches and coma. Apricot kernel oil is a base ingredient for amaretto, the Italian liqueur, and is sometimes used in marzipan.
HOW TO SELECT AND STORE APRICOTS
Unless they are very pale and yellow, the skin colour of the apricot – which varies from golden orange to a blushing pink – is not necessarily a good indicator of flavour. Instead, look for firm fruits that are plump and just slightly soft but not mushy – if they are hard, they have not been tree-ripened and won’t be the pick of the bunch. Apricots bruise easily, so check them for blemishes before you buy them. If you are planning to cook the apricots, it’s fine to choose the very ripe, softer and slightly squishy fruits – what they lose in texture they often gain in flavour.
Store fully ripened apricots in a sealed container in the fridge for up to one week, but bring them to room temperature before eating to experience their full flavour. Alternatively, store them in a cool place out of direct sunlight where plenty of air can circulate around them for up to 3 days.
Ripe apricots can be halved very easily: slice them vertically with a sharp knife and twist the halves gently. The fruit will open and you can release the stone by gently lifting it away from the flesh.
SAVOURY AND SWEET APRICOT RECIPES
Fresh or dried, apricots are a delicious addition to both sweet and savoury dishes – as you’ll discover once you try out these mouthwatering recipes.
Apricot Almost-Instant Pudding
If you have an abundance of these scrumptious fruits, there are many ways to cook them: for an easy dessert, simply halve them, discarding the pip, and place them in a single layer on a greased baking sheet or in a stoneware dish. Sprinkle with sticky brown sugar and a little lemon zest, top with a knob of butter and roast for 20 to 30 minutes at 180°C until the sugar caramelises. Serve hot from the oven with vanilla ice cream or a generous dollop of whipped cream.
Apricot and Lamb Tagine
This sweet-and-savoury Moroccan-inspired tagine showcases the heritage of North Africa as a meeting point of Arabic, Mediterranean and African culinary traditions, which all prized dried apricots as a valuable way to boost the nutritional value of dishes. Here, a tagine is used to slowly simmer lamb richly seasoned with fragrant cumin, cinnamon, chilli and ginger. Orange zest and apricots offset the savoury flavours with an authentic sweetness that is typical of Moroccan cuisine, while mint and roasted pistachios round off this melt-in-the-mouth stew. If white meat is more your thing, try our Fruity Chicken Tagine for an equally delicious and tender sweet-and-savoury stew.
Apricot and Almond Pie
Even when apricots are not in season, you can use tinned apricots for this tangy-tart dessert. Make it in a pie dish with a charming matching pie bird for a fabulously rustic effect, or create individual portions in our mini pie dishes. The homemade pastry contains ground almonds and a dash of almond essence, which is a perfect complement to the sweetness of the apricots.
Apricot Bakewells
Our recipe is a variation of the traditional English pudding. Here, buttery, sweet pastry cases are filled with fruity apricot jam topped by a rich almond-flavoured sponge and baked with a flaked almond topping. Make your own sweet shortcrust pastry or save time with a good readymade alternative. Use a fluted round pastry cutter to get the attractive edging, and gently press the pastry circles into the cups of a greased bun tray before filling and baking them.
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