A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there's a large kernel that will fall out easily if the flesh is ripe.
Apricots need a warm climate to thrive - in the summer most come from hot European countries, and there's also a short winter season for apricots grown in Chile and South Africa.
How do I get Apricot ready to use?
Halve by running a blade around the kernel following the line of the fruit's natural dimple, then gently twist apart and flip out the stone. Brush the cut sides with lemon juice to prevent the flesh from discolouring.
What about keeping Apricot?
At room temperature if not completely ripe (they'll ripen in a day or two in the fruit bowl), otherwise in the fridge.
How do I cook Apricot?
In tarts and crumbles; poached and served with double cream; or use to make jam, compote or chutneys.
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there's a large kernel that will fall out easily if the flesh is ripe.
Apricots need a warm climate to thrive - in the summer most come from hot European countries, and there's also a short winter season for apricots grown in Chile and South Africa. 