Apricots

The season for fragrant, Australian apricots is short and sweet and late spring and summer is the best time to grab some of these delicious velvety fruits.

Like the other stone fruits – peaches, nectarines, plums and cherries – apricots are sweet and delicious on their own, but their tangy flavour also goes well with rich meats like duck and pork or added to savoury summer salads, stuffings, chutneys, cakes and cookies.

Nutrition notes

Rich in the protective pigments beta carotene and lycopene, apricots are also a great source of vitamin C and fibre. An average-sized apricot provides just 20 calories. Apricots are a healthy way to satisfy a sweet tooth.

Buying

Select fruits that are plump, fragrant and pale to golden orange. They should be firm, but with a little give. 

Storing

Keep fruits in the fridge for up to two days, but let them soften at room temperature for a day or two before you eat them. If you want to accelerate the ripening process, place the fruits in a brown paper bag and leave at room temperature for a day or so. 

Preparing

Wash apricots before serving or cooking. To halve fruits, cut along the ridge and then twist one half away from the other before removing the stone.

Enjoying

• Start a special day with apricot coconut toast. Spread lightly toasted bread with low-fat cream cheese and top with 4 apricot halves placed cut side up. Dust with cinnamon, a squeeze of honey and a sprinkle of coconut flakes. Grill until the apricots are soft
• Add a tang to spiced rice. Sauté 2 cups of cooked rice with 2tbsp Indian curry paste and a little olive oil; stir to combine. Add fresh, diced apricots, toasted almonds and a handful of fresh coriander. Finish with a drizzle of natural yoghurt and enjoy with salad, meaty fish like swordfish or with roasted lamb. 
• Chicken with apricots and macadamias. Whizz together 2 slices of multigrain bread, 10 fresh apricots, a small handful of unsalted macadamia nuts, 1tsp cumin, a small bunch of coriander, a small bunch of parsley, salt and pepper in a blender. Flatten 4 chicken breasts by bashing them under a piece of cling wrap with a rolling pin then place some stuffing onto each breast. Roll each piece up and fix with a toothpick or use tin foil to keep the package secure. Roast in a moderate oven for 20 minutes or until golden. Slice and enjoy with salad and couscous. Serves 4.
• Make a fragrant summer salad. Crumble some low-fat feta and chopped prosciutto onto watercress or any other dark salad leaves. Throw in slices of grilled apricots and drizzle with a little olive oil and balsamic vinegar to finish.