Fresh apricots are quite difficult to find, but it’s worth trying. In season from May to September, these delicious fruits are ripe and juicy, and can be eaten raw or cook in puddings and cakes. Try them in place of apple for a fruit crumble.
This vegan apricot tart (Full of Plants) is a French recipe by a French chef, and a wonderful way to use up windfalls of fresh (not dried) apricots. Make your own pastry, to avoid palm oil.
Apricot pits (and dried apricots) are choking hazards for babies and people with swallowing difficulties. Keep this recipe away from pets due to fruit pips/seeds (contain natural cyanide) and fresh dough. Read more on keeping people & pets safe in the kitchen.
how to buy, store & prepare apricots
Fresh apricots are not so easy to find in shops (dried apricots are also good, but choose organic to avoid sulphur chemicals). Related to peaches, apricots are in season from May to September, and nice to eat fresh or in fruit salads. Or use in dessert and baking recipes. Choose apricots with firm unblemished skin, and store at room temperature. You can remove the kernel by running a knife blade around and twisting to remove the stone. You can usually interchange apricots with peaches or nectarines in recipes.
