What to Eat Right Now: Apricots
Get the dish on this season's showstopper.
The Best of Summer: Apricots
Now is the time to seek out these delicate sweet-tart fruits, which are so much more than peach wannabes. Beneath the velvety
skin of the perfect apricot is flesh that somehow manages to be dense and fragile at the same time. Baking or simmering melts
the fruit, intensifying the flavor. Grilling produces a lovely caramelized result, while the skin holds the fruit's shape.
The gold standard apricot is the small, puckery-sweet, perfumed Blenheim. Or look for the new kid on the block, the Candy
Cot, which is almost sugary by comparison. Stewed, this fruit is gorgeous over ice cream or a light cake. Fresh slices can
be served alongside beef, poultry, pork, or shellfish. And pureed peeled apricots make for one delicious Bellini.
