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Lots of ’cots

The small stone fruit big on flavor and nutrition

by jerry james stone

Sweet and slightly tart, apricots pair well with all kinds of foods. Their flavor and bright orange color make them a popular choice in a variety of baked goods, such as crumbles, pastries, pies and tarts. But apricots are also a great addition to savory dishes.

Turned into a glaze, apricots are great over carrots and almost any protein. Add fresh herbs like rosemary or thyme to take homemade glazes to the next level. Grilled or roasted apricots make a delicious addition to pizzas and salads. Substitute them for tomatoes in your next caprese salad.

Need a break from avocado toast? Add ricotta and roasted apricots to your favorite toasted bread and add just a drizzle of honey for your next snack. There’s no limit to what you can make with apricots; suggestions include stuffing them with goat cheese, drizzling them with yogurt or topping them with dried fruits and nuts. Dried apricots are just as versatile and make a great addition to any charcuterie or butter board.

With twice the protein of berries and high in vitamin C, this stone fruit is a great option for switching up your fruit routine. They are also packed full of beta carotene and antioxidants, which may reduce the risk of diseases.

Apricots are in season from early May to the end of July. You can keep ripe or unripe apricots in the refrigerator for a few days, but any longer may change their texture and taste.

They are best stored at room temperature in a paper bag, away from direct sunlight and heat. Once ripe, they turn bright orange and give a bit when gently squeezed. Ripe apricots are also very aromatic, with a sweet floral fragrance.

Try this savory and spicy sauce (see recipe below) over cream cheese for a quick appetizer spread. It’s also great on both meats and veggies, in your next poke bowl or tossed with fried tofu and asparagus, and served over rice.

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