The Royal Blenheim apricot is probably the most popular variety of apricot.
Apricots, as I write in today’s Seasonal Pantry, arrived a few weeks earlier than usual this year. This doesn’t mean there will be a longer season but rather the opposite; the season will likely conclude earlier than usual, too.
Whenever apricots ripen, there is a certain urgency to them, as we must enjoy them now, take the time to preserve them or miss them until next year. The season is short and out-of-season options, i.e., apricots from Chile and other distant locations, are sad. To have full flavor and aroma, an apricot must be picked when it is ripe. Ripe apricots do not hold up during long transport.
The best place to get apricots is, of course, a farmers market near you. Imwalle Gardens (685 West 3rd St., Santa Rosa) sometimes has local apricots.
As promised, here are links to some of my favorite ways to enjoy fresh apricots.
Apricot Chutney One of my most requested recipes ever
Chicken Tagine with Dried Apricots, Chickpeas & Israeli Couscous During apricot season, make this fragrant dish with fresh instead of dried fruit.
Chicken with Bacon, Apricots & Chipotle
Grilled Chicken with Black Pepper, Ginger & Fresh Apricots
Couscous with Chicken, Pistachios, Grilled Apricots & Harissa
Sauteed Apricots & Chorizo with Couscous, Harissa and Yogurt
Pork Tenderloin with Spicy Apricot Sauce
Pork Tenderloin with Apricots, Bacon, Snow Peas & Sesame Seeds
Grilled Apricots with Cilantro Cream
