Fresh apricots taste like the perfect mix of peach and plum, sweet with a subtle tartness. They brighten savoury dishes for few calories (one apricot has just 17), and pack a lot of nutrition into each bite – apricots are a rich source of disease-fighting antioxidants. Poach this small but mighty fruit for a quick dessert, and make these delicious chef creations your weekly staples.
Fresh apricots taste like the perfect mix of peach and plum, sweet with a subtle tartness. They brighten savoury dishes for few calories (one apricot has just 17), and pack a lot of nutrition into each bite – apricots are a rich source of disease-fighting antioxidants. Poach this small but mighty fruit for a quick dessert, and make these delicious chef creations your weekly staples.
GRILL FOR A SWEET YET SAVOURY APPETIZER
Halve 6 apricots, drizzle the cut sides with olive oil, and season with salt and pepper. Grill over high heat, flesh side down, for around 2 minutes until charred. When cool, cut into wedges and top with crumbled feta, shredded basil, chopped cucumber and a squeeze of lemon juice.
JASON HOTCHKISS, DIRECTOR OF CULINARY OPERATIONS AT THE PATIO GROUP AND THE PATIO ON GOLDFINCH IN SAN DIEGO
BLEND A FRUITY SAUCE
Cook 2 cups diced fresh apricots, 1 cup white wine and 1 tablespoon turmeric over medium heat for about 10 minutes, until the alcohol evaporates and the sauce thickens. Transfer to a blender and puree until smooth. Drizzle over roasted vegetables, grilled bread or baked chicken.
ERIC BANH, EXECUTIVE CHEF AT BA BAR IN SEATTLE
MAKE A CITRUSY SIDE DISH
In a small bowl, stir together 1½ tablespoons cider vinegar and 1 tablespoon each tahini and orange juice. Whisk in ¼ cup olive oil and 1 tablespoon water. Then set aside. Chop 3 apricots and 2 tomatoes into roughly 2cm to 3cm pieces, and toss with the dressing to coat. Sprinkle with 2 tablespoons sesame seeds and serve with grilled fish.
ALON SHAYA, EXECUTIVE CHEF AND OWNER OF SHAYA IN NEW ORLEANS
