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Thursday, 29 June 2017

Apricots ... just full of summer sunshine


Apricot is a relative of the peach, nectarine, plum and cherry. Apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there's a large kernel that will fall out easily if the flesh is ripe.

Apricots need a warm climate to thrive - in the summer most come from hot European countries, and there's also a short winter season for apricots grown in Chile and South Africa.

Availability:
The British apricot season is from May to September.

Choose the best:
An apricot's colour is not always a reliable guide to flavour, but steer clear of very pale varieties, and always avoid wrinkled or blemished skins. The flesh should feel moderately firm with some give.


Prepare it:
Halve by running a blade around the kernel following the line of the fruit's natural dimple, then gently twist apart and flip out the stone. Brush the cut sides with lemon juice to prevent the flesh from discolouring.


Store it:
At room temperature if not completely ripe (they'll ripen in a day or two in the fruit bowl), otherwise in the fridge.


Alternatives:
Try peach or nectarine.


Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fibre and potassium. You can see an in-depth nutritional profile here

A few fresh slices of apricots with double (heavy) cream can be nice, in one apricot there is approx. 3/4g carb, see more details here

You can also serve fresh apricots in your green salad. I just like to use some apricot, goats cheese, pecans and rocket (arugula) salad leaves, but the original recipe pictured here includes a few more ingredients... 

 
variety of articles and recipe ideas are within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

18 comments:

Valerie-Jael said...

Summer is a great time with so many wonderful soft fruits to choose from. Love the look of your salad. Hugs, Valerie

Jan/JFM said...

A great big hug on this post Jan... 💕

Tom said...

...yum!

Regine Karpel said...

Love.

happyone said...

Oh I love apricots but I like to eat the dried ones.

Sandra Cox said...

Apricots are one of the few fruits I've never warmed up to. I have to say, though, that salad looks good:)
Have a great one, Jan.

Conniecrafter said...

That is one fruit I haven't ate that often, not really sure why.... the farm that is close to our house just announced their peaches are ready to be picked!!

Mary Kirkland said...

I love apricots and most fresh fruit.

Elephant's Child said...

Yum. Stone fruit are a summer joy.

William Kendall said...

It was rare to have those in the house. Generally if my mother was making a fruit salad. Apples and peaches were more typical for us.

Plowing Through Life (Martha) said...

Oh my...that salad!

Lorrie said...

Apricots are a wonderful fruit - I'm looking forward to their arrival in a few more weeks. The salad looks delicious.

Bob Bushell said...

Apricots are the best mixed with salad, and there is that do.

River said...

My very favourite fruit! When they're in the shops here I buy them every week. I've never known them to ripen after picking though. They will get softer, but won't become sweeter or juicier. I've been trying to grow a tree from pits for years now, I'm going to give up and just buy a tree I think. Fresh off the tree is the best way to eat apricots and peaches.

Phil Slade said...

Hi folks. This is a great time of year for fruit. So much about in fact that on our Monday shop I tend to but too much as most of it is irresistible. I find Apricots can be a bit bland but can't get enough of the alternatives you suggest, nectarines and peaches.

I think you would be interested in this link - olive oil. Food is science as you remind us.

https://www.sciencedaily.com/releases/2017/06/170621103123.htm

Lowcarb team member said...

Thanks everybody for your comments ...

Apricots, peaches and nectarines are very nice fruits, and if you are fortunate enough to have your own tree and can grow your own ... Yum!

Picking up on part of River's comment, "I've never known them to ripen after picking though. They will get softer, but won't become sweeter or juicier." Yes, they do become softer and easier to eat, perhaps I've been fortunate but they always seem just right in regard to sweetness for me ...

Picking up on some of Phil's comment, "This is a great time of year for fruit". Yes this time of year is brilliant for fruits in our shops and Farmer's Markets too.
Many thanks for the link to the science daily release 'Extra-virgin olive oil preserves memory, protects brain against Alzheimer's'
https://www.sciencedaily.com/releases/2017/06/170621103123.htm
I think you may soon be seeing a post on the blog about it, thanks again.

Wishing every one a great day

All the best Jan

Lisa said...

This wasn't a fruit which was ever bought in our house as I was growing up and being fussy it was something I resisted as I got older. Most of my fruits find their way into smoothies, better that way than not at all.
Lisa x

Magic Love Crow said...

Yummy!!!