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Apricots are a sweet, delicate fruit that have been around since ancient times. A smaller relative of the peach, they share a similar texture, fuzzy skin and smooth, oval pit. They are sweet yet slightly tart, and as a rich source of vitamin A, calcium and iron, they’re healthy, too. Apricot trees thrive in areas with temperate climates, such as California, which is one of the largest apricot-growing states, producing 90% of the U.S. crop. The Middle East, South Africa, Argentina and Chile also supply apricots. The apricot maintains universal appeal. Many varieties, such as Tilton, Royal, Chinese, Riland and Blenheim, are found throughout the world. Skin color ranges from pale yellow to a deep burnt orange, at times speckled with a deeper orange or red. The consistency of the interior flesh is similar to that of a peach, with the color ranging from golden cream to intense orange. Apricots are seasonal, with 90% of the fresh market available in June and July. Ripe apricots have a uniform color, plump appearance and somewhat firm feel. Their delicate nature lends to easy bruising and softening, making them highly perishable. Storing apricots in paper bags to ripen for a day or two, then refrigerating them for 3 to 5 days helps preserve their freshness. Fresh apricots yield approximately 8 to 12 whole fruits per pound. For the product development professional, processed apricots are available year-round in forms such as juice and concentrates, purees, frozen, canned and dried. Dried, including diced options, can be treated with sulfur dioxide to preserve the color. Untreated varieties often are a darker, brownish color. Dried California apricots, usually the Blenheim variety, have a stronger flavor and more tartness than imported Turkish varieties. Apricots are utilized in all day-parts, breakfast, lunch, dinner and snack foods. Applications include desserts, sauces, spreads and other condiments. Their subtle, appealing flavor works well with many savory pairings, from poultry to pork to seafood, or in sweet applications, such as smoothies. Dried versions can be made into pastry fillings and added to sauces and spreads, giving texture and adding a sweet note. Apricot puree can reduce the fat content of baked goods and add a touch of sweetness and flavor. The kernels in apricot pits — which are poisonous unless roasted first — flavor certain confections and liqueurs. Whether dried or fresh, in a sauce, or as a dessert, apricots add appeal and turn any dish into a sweet treat for consumers to enjoy. |
