VegBox Recipes

Apricot

Apricot Apricots are the main food eaten by one of the peoples of the Himalayas – they’re known for remarkable health and longevity … so the question is – is it the altitude or the apricots?!

In Season?
Late June, through July and up to the end of August.
Buy?
A ripe apricot should yield slightly to pressure, and is neither hard nor mushy.
Store?
If you need to ripen the apricots you have, store them alongside other fruits or keep them wrapped in a paper bag. To slow their continued ripening, put them in the fridge.
Freeze?
Blanche in boiling water for up to one minute, then shock in cold water, drain them, dip them in a citrus juice to prevent blackening, pack them and freeze them for up to three months.
Cook?
Yep! Great for baking in pies or adding to stuffing. Also just lovely as they are, eaten out of the hand (mind the stone), or halved and served as a snack with cream cheese in the hole where the stone was. Great for throwing into salads too…

More Apricot Information

Apricots are the main food eaten by one of the peoples of the Himalayas – they’re known for remarkable health and longevity … so the question is – is it the altitude or the apricots?!

Like apple seeds, apricot stones contain amygdalin which breaks down into hydrogen cyanide. Unlike apple pips, there are actually reports of fatalities from eating too many apricot kernels. So not a great idea to go munching them.

Apricots ripen early, compared to other stone fruits, and because of this the Romans called them praecocium, meaning precocious. Perhaps more poetically, the Greeks called them “golden eggs of the sun”!. More recently (well, 1542), Henry VIII’s gardener introduced the apricot to the British Isles from Italy … perhaps he hoped the excitement would distract Henry from ploughing his way through more wives.

Graham's Rhubarb Pudding
Looking around for different ways to cook rhubarb as we have a lot of rhubarb in the garden,
Ingredients

Method
  1. Wash rhubarb, cut into 3cm / 1" lengths and place in a flan dish covering the base.
  2. In a mixing bowl cream together the butter and sugar. Add the beaten egg.
  3. Mix in the flour and milk, lightly beat then spread over the rhubarb.
  4. Bake for 40/45 minutes in an oven pre-heated to 180C / 350F / Gas4. (Fan assisted 30/35 minutes at 160C).

Cupboard-To-Table

Suggested Apricot Recipes

Apricot Sorbet

I made this last year with apricots fresh from my friend’s back garden. I was planning on serving it as a dessert, and then at the last minute it occurred to me what a great appetiser it would make. A fresh sprig of mint on the top of each serving finished off the presentation, and I definitely scored hostess points with my pals!

Apricot Upside-Down Cake

If you're saving the Apricot Sorbet recipe for even warmer weather, then how about a warm, fluffy slice of Apricot Upside Down Cake with your coffee, perhaps with a splash of cream or creme fraiche...

Caramelised Fruit Cake

This delicious fruit cake recipe is one I discovered by accident - but it's now our favourite cake recipe. And you can guarantee that, once you've made it, it won't last long! It's really easy to make, too.

Cosy Baked Stuffed Apples

This recipe was suggested to us by our good friend Gill in London. It's a really comforting "old-school pud" that you can play around with, and which also works brilliantly for breakfast times.

Fruit Tempura

Here's a modern take on an old idea. This works well with bananas, peaches, apricots, apple wedges... Your imagination is the limit!

Fruity Porridge

Porridge isn’t just a great way to start the day, it also makes a great meal at lunchtime or for a late supper. By adding dried fruits and seeds, you’re giving yourself a real boost of slow release carbohydrates and essential fatty acids.

Halloween Sweet Eyeballs

Mu-ha-ha-ha-haaaah!

Traditional Cherry Clafoutis

This traditional French dessert is so incredibly easy to make, and yet it's remarkably elegant. Certainly, if you use ramekins to make individual ones, it's idea for dinner parties. And yet it's so simple, it's also brilliant for family pudding, and (this is a bit naughty) it's lovely cold for breakfast, with the excuse that it's a bit like having pancakes! Just don't tell anyone we told you so...

Tropical Wholefoods' Fairtrade Jewelled Rice

This recipe has been very generously donated to us by the brilliant team at Tropical Wholefoods, to accompany our Ooffoo feature on dried fruits. This is what the Tropical Wholefoods team have to say about the recipe:

"Inspired by rice served at traditional Persian weddings, this beautiful dish is a wonderful accompaniment to any curry or dahl."

Tropical Wholefoods' Fairtrade Tropical Compote with Dried Fruits

This recipe has been very generously donated to us by the brilliant team at Tropical Wholefoods, to accompany our Ooffoo feature on dried fruits. This is what the Tropical Wholefoods team have to say about the recipe:

"The Earl Grey infusion in this compote gives an interesting subtle twist to the tropical fruit flavour. The compote looks very pretty served in individual glass bowls or in a single large bowl. This is very easy to make."

Got one? Send us your recipe!

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