The sweet taste of apricots was first enjoyed in China as long as
4,000 years ago. From there, they’ve travelled around the world.
Many people think that apricots are European! Available in
Woolworths between November and March, apricots’ skin and flesh
both range in colour from pale yellow to deep orange. In their
dried form, apricots are often added to Middle Eastern meat or
grain dishes, while fresh apricots reduce well in cooking - great
for making pies, tarts and jams.
Apricots grow on trees like apples, and flower before the leaves
regrow on the tree every spring.
Look for plump, sweet-smelling apricots. Colour is no indication of
flavour with apricots – so long as the fruit has no green tinges, it
should be ripe and juicy, whether its skin is pale yellow or deepest
Firm apricots will ripen if stored at room temperature for a few
days. Once softened, store in the crisper section of the fridge for 2
to 3 days.
There’s no need to peel apricots as their skin is soft and thin. If
using for cooking, halve apricots and remove the stones first.
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