Apricots are harvested in New Zealand from late December through to March.
Choose fresh fruit that are undamaged and slightly soft with no green tinges. If you have apricots that are orange but hard, try ripening them at home in a brown paper bag for two or three days.
Store fresh apricots in a cool, dark place.
Fresh apricots are a great way to get a sweet hit without the kilojoules while being an excellent source of vitamin A (from beta-carotene), which has antioxidant properties and is important for vision and skin health.
- Enjoy fresh apricots just as they are as a healthy, delicious snack.
- Halve apricots and add to the barbecue for about 10 minutes until they start to caramelise.
- Add apricots to smoothies, porridge, muffins or rice puddings.
- Apricots work well in savoury dishes. Try them in a Moroccan tagine or add to stuffing the next time you have a roast.
Try this delicious Apricot clafoutis for dessert tonight!
Did you know? You can freeze fresh apricots for later use. Stone the fruit then freeze on a tray before transferring frozen fruit to a sealable bag.
Article sources and references
- Dawkins M. Stone fruit and the summerfruit industry — History. Te Ara — the Encyclopedia of New Zealand, updated 13 Jul 2012. http://www.TeAra.govt.nz/en/stonefruit- and-the-summerfruit-industry/ page-1 Accessed January 2014https://teara.govt.nz/en/stone-fruit-and-the-summerfruit-industry
- USDA Agricultural Research Service. Apricot. http://www.ba.ars. usda.gov/hb66/028apricot.pdf Accessed January 2014https://www.ars.usda.gov/