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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