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Apricots!
July 25, 2007
By Janice Benson
Marketing Coordinator
I had no idea how delicious a fresh apricot was until moving to northern Michigan! My earlier experiences with apricots were always disappointing: they looked good, but after being shipped so many miles, they were dry and tasteless. But when I tried my first, fresh-picked Michigan apricot, I was delighted. The golden orange color was strikingly beautiful, but it was the incredible, juicy flavor that convinced me fresh is truly best!
Apricot season is short in northwest Michigan, lasting just a couple of weeks, but try these fruits homegrown and you’ll agree that they are some of the best-tasting you’ve ever had.
Did you know?
The average apricot tree stands almost 15 feet tall and can produce fruit for up to 25 years.
In Latin, apricot means “precocious” or “early ripening.” In China they are known as “moons of the faithful,” and in Persia they are referred to as “eggs of the sun.” The juice and pulp of apricots has been called “nectar of the gods,” as it was allegedly the drink of choice of the Greek and Roman gods.
Apricots are high in Vitamin A and C. They are also a good source of potassium.
Find it!
From Manistee County to the Mackinac Bridge, you will find 22 farms that sell apricots. To find a farm, visit http://www.LocalDifference.org, press the "Search Now" button in the "Find a Farm!" box, click on "apricots,” the county you're interested in, and then "Find It!”
Try it!
Look for apricots with golden-orange color. Ones that are soft-ripe have the best flavor.
You can ripen apricots at room temperature by placing them in a paper bag with an apple. When they yield to gentle pressure, they are ready. You can refrigerate ripe apricots in the crisper bin of the refrigerator for two days.
Apricots are great sliced and added to green or fruit salads. They can be added to cottage cheese or yogurt, and they are lovely paired with chicken dishes.
Here’s a recipe for Sweet & Sour Apricot Chicken from apricotking.com
Ingredients:
1 (3 to 4 lbs) chicken cut into parts
1/2 cup rice wine or white wine vinegar
1/2 cup sugar
3 Tbsp. soy sauce
2 Tbsp. sherry
3 Tbsp. catsup
2 Tbsp. peanut oil
6 fresh apricots, halved and pitted (about 10 oz.)
2 Tbsp. cornstarch
1/4 cup water
3 green onions, cut into 2-inch lengths, then slivered
Directions:
Cut chicken parts into smaller pieces (about 2 inch), using a cleaver and cutting straight down right through the bone. Combine vinegar, sugar, soy sauce, sherry, and catsup for sauce and set aside.
In a wok or large frying pan, stir fry chicken over high heat in oil for 10 minutes or until tender and golden brown. Add apricots and stir fry 1 minute. Pour sauce mixture over chicken and cook, stirring until thickened. Garnish with green onion slivers. Serve with rice, if desired.
Makes 4 servings
Try this easy recipe for Fresh Apricot Pie from homecooking.about.com
Ingredients:
1 9-inch double pie crust
5 cups apricot halves
2 tsp. lemon juice
3/4 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 Tbsp. butter
Instructions: Heat oven to 425 degrees F. Prepare your favorite pie crust. In a large bowl, combine apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to mix. Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge. Bake at 425 degrees F. for 35 to 40 minutes or until juice begins to bubble through slits in crust.
Here’s a delicious and innovative recipe from The Inadvertent Gardener, if you don’t mind sacrificing a few green tomatoes from your garden!
Warm green tomato and apricot salad
(Serves 4)
Four large green tomatoes
Four ripe apricots
4 Tbsp. extra virgin olive oil
8 oz. fresh mozzarella
1 c. torn fresh basil leaves
4 Tbsp. balsamic vinegar
Salt and pepper to taste
Slice the fresh mozzarella, divide it into four parts, and place it on the bottom of four wide, shallow bowls or plates.
Divide the basil evenly among the bowls or plates, layering the torn leaves on top of the mozzarella.
Chop the tomatoes and apricots into similar-sized chunks.
Heat 2 Tbsp. of olive oil in a skillet over medium-high heat. Add the green tomatoes and sauté until they’re starting to brown, approximately 7 to 10 minutes.
Add the apricots, and sauté the tomato-apricot mixture for another 3 to 4 minutes, until the fruit is soft and starting to caramelize.
Layer the hot tomato-apricot mixture on top of the basil and mozzarella, dividing it evenly among the four plates.
Drizzle each plate with a Tbsp of very high quality balsamic vinegar and a ½ Tbsp. of extra virgin olive oil. Add salt and pepper to taste and serve immediately.
Sources:
www.inadvertentgardener.wordpress
www.foodreference.com
www.bouquetoffruits.com
www.produceoasis.com
www.homecooking.about.com
www.apricotking.com |
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