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What to Eat Right Now: Apricots

By Text: Julianna Grimes
June 01, 2011
Photo: John Autry
Get the dish on this season's showstopper.
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The Best of Summer: Apricots

Photo: John Autry
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.

 

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Apricot-Fig Chutney

Photo: John Autry
Did you know: Apricots and their stone fruit cousins are members of the rose family? Put them to good use in this delicious condiment.

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Grilled Apricot Halves

Photo: John Autry
View Recipe: Grilled Apricot Halves

Perch on salad or even pizzas, or serve as a side dish for a delicious seasonal accompaniment.

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Sparkling Apricot Sorbet

Photo: John Autry
Cool off with this divinely refreshing treat. Sparkling wine is the secret ingredient that everyone will be asking about.

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Valley Produce Company Apricot & Pistachio Paste

Photo: John Autry
Let Valley Produce Company apricot and pistachio paste perk up a cheese plate ($10, murrayscheese.com).
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