How to choose and cook apricots?

When is apricot season?

From June to August, apricots delight us! Among the 80 varieties of apricots, we note Orangered, the second most consumed variety in France*, being one of the early varieties; or the Bergeron with its firm flesh and its nicely red color, which is one of the late varieties.

The benefits of apricots

Apricot is rich in beta-carotene (orange-pigmented carotenoid), transformed into vitamin A by the liver. A healthy glow food par excellence! This vitamin has numerous effects on vision, notably tissue renewal, but also healing, in particular to prepare the skin for sun exposure. It is also an antioxidant that fights against free radicals which skyrocket with the sun’s UV rays! With 45.9 kcal/100g, apricot is the little sweetness that ends our summer menus in style.

Choose your apricots wisely

Unlike the peach, the apricot once picked no longer ripens. There is therefore no point in choosing hard apricots in the hope that they will keep longer! It is therefore absolutely necessary to choose them very ripe, especially as they are much better digested.
The fruit is said to be “ripe” when it is fragrant, soft to the touch, easily splits in two, with flesh that separates from the stone. Another distinctive sign: its color. The redder the fruit is, the more it has taken the sun, and will in theory be better. That being said, a pretty red color does not necessarily mean that the fruit is fully ripe.
Flexibility, color, it is important that these conditions are met. If the fruit is not ripe enough for immediate tasting, don’t worry, there are tips for ripening apricots more quickly.

How to ripen apricots faster?

Good to know, simply place underripe apricots in a basket with apples or bananas – both being so-called climacteric fruits and therefore releasing ethylene – to accelerate their ripening. This tip obviously works for all fruits and vegetables: peaches, nectarines, nectarines, avocados, pears, etc. Conversely, to stop ripening, place a simple avocado stone near the fruits and vegetables concerned.

How to cook apricots?

Apricot bends to all fantasies. We love it in summer fruit tarts, simply cut in half or into quarters, placed on almond cream and sweet pastry. To extend the summer for many more months, we slip our ripe fruits into pretty jars for sunny jams. Tip: during the summer, don’t hesitate to take a look at the produce store(s) at the end of the market to ask for crates of ripe apricots, often less beautiful (but not less good!) intended for jams.
Also slipped on skewers, or simply placed on the barbecue grill, apricots also work wonders in a grilled fruit version.
*Source Interfel