Fresh apricots arrive in the markets for only a short time. Like a lot of produce this year, don’t wait too long to get your hands on some while you still can. Apricots are delicious in sweet or savory dishes, but most of us like them as a fresh snack or dried. Don’t be afraid to think outside the box and try them cooked into desserts and meat dishes, or eaten as jam.
The size of fresh apricots can vary from 1 1/2 inches to 3 inches, but an average apricot is less than 20 calories, and a cup of sliced fruit is less than 100 calories. Apricots are a good source of fiber, vitamins A and C and carotenes, as well as minerals such as potassium, zinc, calcium, iron and manganese.
Select apricots that look fresh and well-ripened, with fragrant fruit with a golden orange color, sometimes with a light pink blush. Avoid pale, hard fruit — that is a sign that they were picked before ripe.
Fully ripened apricots are delicate and should be stored in the refrigerator for up to a week. Rinse under cool water before eating. They do not need to be peeled before eating fresh or using in recipes. Unripe fruit can be placed in a paper bag for a couple of days to let it continue to ripen; then move it into the refrigerator.
To remove the pits, slice around the “seam” and gently twist the halves apart.
Apricot jam and pies have long been a family favorites, but this versatile fruit can be a great addition to salads, hot or cold cereals, pancakes, pudding, muffins and upside-down cake.
Dried apricots are a Middle Eastern staple, and add complexity to chicken, lamb, rice and vegetable dishes. They are also a handy and portable snack. (A cup of dried apricots packs 300 calories.)
To dehydrate, slice the fruit into uniform pieces and soak for 5 minutes in a citric acid or lemon juice dip to prevent browning ( 1/2 cup lemon juice to 2 cups cold water). Place fruit in single layers on trays and dehydrate at 125 to 135 degrees until the pieces are dry but pliable. To dry apricot halves, turn them “inside out” by pressing on the uncut side to expose more pulp to the air flow.
Apricots can also be frozen in a sugar or syrup pack, or frozen individually on a tray in the freezer. Before freezing, treat with ascorbic acid or a lemon juice dip for 5 minutes to keep the color fresh. Use storage containers or bags specifically made for freezing and use within eight months.
Apricot chutney can turn a chicken breast, lamb chop or sliced pork loin into something special. For a simple fresh chutney, combine 2 cups fresh chopped apricot with 1/2 cup finely chopped onions or shallots, 1 tablespoon each minced ginger and garlic, 1/2 cup vinegar, 3 tablespoons brown sugar and 1/2 cup soy sauce. Mix well and store in refrigerator for up to two weeks.
For additional recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes.
Judi Seifert is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360/397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County”.
