2015: In today’s Seasonal Pantry, I explore shrubs, an increasingly popular category of beverage with history that extends back to pioneer days. You can read that column here.


In today’s Seasonal Pantry, which you can read here, I talk about apricots, with recipes for Chicken Kababs with Onions, Bacon, Apricots & Spicy Apple Cider Vinaigrette and Summer Bread Salad with Apricots and Warm Bacon-Maple Vinaigrette. I’ll post the promised photograph showing how to weave bacon onto a skewer late this afternoon or early evening.

In celebration of the fruit’s brief season, I’ve searched the archives for recipes using fresh apricots.

Apricot Shrub A shrub is a refreshing fruit drink that includes a fair amount of vinegar. Recently, locals have been introduced to shrubs at the new SHED. Shrubs are very easy to make at home and perfect when you have a lot of apricots.

A shrub, here made with apricots, is a refreshing fruit drink spiked with vinegar.

Apricot Chutney One of my most requested recipes ever

Sauteed Apricots & Chorizo with Couscous, Harissa and Yogurt

Chicken with Bacon, Chipotles and Apricots

Couscous with Chicken, Pistachios, Grilled Apricots and Harissa

Grilled Chicken with Black Pepper, Ginger & Fresh Apricots

Pork Tenderloin with Apricots, Bacon, Snow Peas & Sesame Seeds

Apricot Galette

Grilled Apricots with Cilantro Cream

Apricot and Raspberry Cobbler



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1 Comment

  1. bradpipal

    I took a forestry class in 1969 and have never stopped haying, planting, and growing. I have six apricot trees in thirteen gallon tubs. The trees produce three to five pints of fruit. If you don’t grow your own the product will come from Europe. Santa Clara Valley apricot orchards were paved over in asphalt.

    June 12th, 2013 10:48 am

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