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A summer is often judged by whether the apricot season was any good. A great apricot season usually means you’re enjoying perfectly warm summer days, so perhaps there is some truth to it. Apricots are not often labelled under their varietal name; it’s more of a 'what you see is what you get’ scenario.
1 Jul 2008 - 9:00 AM  UPDATED 6 Sep 2013 - 9:31 AM

Apricots


A summer is often judged by whether the apricot season was any good. A great apricot season usually means you’re enjoying perfectly warm summer days, so perhaps there is some truth to it. Apricots are not often labelled under their varietal name; it’s more of a 'what you see is what you get’ scenario.

Apricots are the hardiest of all stone fruit. They seem to cope well with being packed together without bruising, and generally make the trip home in good condition. They’re a perfect size for small children to hold too, and rarely get to the juice dripping stage of plums or peaches.



Buying
They are at their best through mid summer. When buying apricots choose fruit with some 'give’, as very ripe fruit needs to be eaten as soon as possible. So unless you plan to cook with them immediately it’s better to buy slightly firm fruit and allow them to ripen at home. Another good sign when buying apricots is to choose fruit that has the beginnings of its delicate perfume. It is really quite exquisite.



Storing
Apricots are best kept at room temperature for 2–3 days. Check fruit regularly as apricots will ripen overnight in hot temperatures. Ripe fruit can be stored in the refrigerator for 2–3 days.


Serving
Enjoy apricots as they are, or add to tarts, stews or poach, make jam or roast the fruit gently to intensify the flavour. Always remove stones before cooking. They match beautifully with milk, natural yoghurt and honey to make a super smoothie. Apricots are excellent in a fruit crumble and make one of the best jams on the planet.




Also in season...




Keep an eye out for...



Herbs: basil,coriander, marjoram, mint, oregano, sage, taragon, thyme

Seafood: Atlantic salmon ,blue eye, blue swimmer crab, eel, flathead, flounder, garfish, kingfish, leather jacket, marron, mussels, ocean trout, prawns, rock lobster,scallop, snapper, squid, trevalla

Cheese: blue cheese, goat’s milk cheeses

Content provided by Allan Campion and Michele Curtis www.campionandcurtis.com