Healthy living

Apricot

Eat fresh in hand. Fruit salads, sorbets, compote, stewed, pureed, in Middle Eastern cuisine.

Varieties

There are many varieties including:

  • Watkin
  • Goldrich
  • Storey
  • Moorpark
  • Sundrop
  • Katy
  • Trevatt
  • Hunter
  • Caselin
  • Divinity.

In different varieties skin colour varies from yellowish green to deep orange. Flesh is yellow to deep orange with large inedible seed.

Selection

Choose plump, firm (but not hard) fruit. Select based on flavour and aroma alone, not appearance.

Storage

Ripen at room temperature. If refrigerating allow several days at room temperature before eating for flavour to develop.

Cooking

Apricots are usually halved before cooking and the stone removed. May be poached, stewed and pureed, jams and chutneys.

Serving suggestion

Poach and serve on tarts and flans glazed with warmed apricot jam.

Stew and puree, then fold through a little honey and sieved reduced-fat ricotta cheese to make a fruit topping.


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See also

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