Posted 10:55 pm Wednesday, August 01, 2012
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Apricots: Appreciating The Sweet Flavors Of The Summer Produce
By ALEXA KIDMAN
Salt Lake Tribune
Summer produce is coming on strong, and apricots are in season now.
Ripe apricots can be added to cakes or muffins for moistness, or poached and used as a glaze on meat. They’re also traditional favorites in chutneys and jams.
A small, pale orange stone fruit with velvety skin and somewhat dry flesh, an apricot is a relative of a peach. Apricots are rich in dietary fiber and contain high levels of vitamin A and vitamin C.
Salt Lake Tribune
Summer produce is coming on strong, and apricots are in season now.
Ripe apricots can be added to cakes or muffins for moistness, or poached and used as a glaze on meat. They’re also traditional favorites in chutneys and jams.
A small, pale orange stone fruit with velvety skin and somewhat dry flesh, an apricot is a relative of a peach. Apricots are rich in dietary fiber and contain high levels of vitamin A and vitamin C.
How To Use
Wash apricots just before serving. Slice raw apricots into a salad or use as a dessert topping.
Look For
A plump fruit with a golden orange color. Avoid fruits that appear shriveled, bruised or have a pale yellow or greenish skin. If the skin remains unbroken, don’t worry about mild blemishes.
Storage
Apricots will ripen quickly when left at room temperature, but unwashed apricots will keep for several days if placed in a paper or plastic bag in the refrigerator.
APRICOT FIG CHUTNEY
INGREDIENTS
3 cups apricots, peeled, pitted and quartered
1/2 cup dried figs, quartered
1/2 cup white wine
1/3 cup sugar
1/4 cup golden raisins
1-1/2 teaspoons chopped thyme
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon mustard seeds
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
Dash of ground red pepper
1/2 jalapeno, finely chopped
1/2 shallot, sliced
2 tablespoons chopped cilantro
DIRECTIONS
Combine all ingredients except cilantro in a large Dutch oven. Bring to a simmer over medium heat. Cook 15 minutes. Remove from heat and stir in cilantro.
Makes 2-1/2 cups.
Distributed by Scripps Howard News Service, www.scrippsnews.com.
3 cups apricots, peeled, pitted and quartered
1/2 cup dried figs, quartered
1/2 cup white wine
1/3 cup sugar
1/4 cup golden raisins
1-1/2 teaspoons chopped thyme
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon mustard seeds
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
Dash of ground red pepper
1/2 jalapeno, finely chopped
1/2 shallot, sliced
2 tablespoons chopped cilantro
DIRECTIONS
Combine all ingredients except cilantro in a large Dutch oven. Bring to a simmer over medium heat. Cook 15 minutes. Remove from heat and stir in cilantro.
Makes 2-1/2 cups.
Distributed by Scripps Howard News Service, www.scrippsnews.com.
