- german name: Aprikose
- swiss name: Aprikose
- french name: Abricot
- italian name: Albicocca
General Information: Apricots are a relative of the peach. It was originally grown in China over 4,000 years ago. There are many varieties to choose from in the markets. The main varieties in Switzerland are Riland, Tilton, Blenheim, Royal and Chinese. The colors range from a pale yellow to a deep burnt orange. The flesh is golden cream to bright orange. Apricot pits are used as bitter almonds. They are poisonous unless first roasted.
Season: June through July are the best months, although some decent apricots from Italy and France could appear in mid-May.
Purchasing Tips: Apricots are highly perishable and should be consumed soon after purchase. Select reasonably firm apricots, with a uniform color.
Storage: Refrigerate for 3-5 days.
Cooking Tips: Excellent raw or in desserts. Apricots also make wonderful jams or jellies, and they are superb when roasted with a hint of rosemary.
Nutritional Info: Rich in Vitamin A (dried apricots are excellent sources of iron and calcium).« back to What's in Season