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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Grower
White apricots are a smaller stone fruit, with a rounded yet oblong shape. The skin of a White apricot can range in color from a pale, almost translucent skin to a pale canary yellow. Most varieties have a light yellow to rose blush. White apricot’s flesh can be a creamy white to tender yellow in color, very juicy and boasts an extremely sweet flavor. Most tasting notes speak to a rush of sugar, melon, syrupy and honey flavors.
White apricots are available in the late spring and early summer months.
It is believed that many White apricots were some of the original apricot varieties grown in Central Asia. Yet, modern White apricot varieties are most likely the result of hybridization between a Californian adapted orange variety with an ancient white variety. It has taken many years to develop this fruit’s high sugar content that gives most white varieties that trademarked super sweet flavor. There are many varieties of White apricots: some varieties include: Canada White, Canadian White Blenheim, Sugar Pearls, Moniqui, Zard, Le Crème, and Shaa-Kar Pareh.
White apricots can be consumed raw, dried, pureed, roasted, grilled, baked or cooked into jams. Due to a mild flavor White apricots pair well many other stone fruits including cherries, almonds and plums. Other complimentary pairings include honey, lavender, citrus, vanilla, white chocolate, yogurt, hazelnut, fresh cheeses such as ricotta, marscarpone, burrata, and chevre. White apricots also shine in cakes, tarts, galettes, and ice creams. Select a White apricot that is fairly firm, smooth, plump, and has good color. If the fruit is hard and tinged with green it will not develop its full flavor. It is best to store unripe White apricots at room temperature, and once the fruit has reached its peak ripeness it will keep for a few days in the refrigerator.
The origin of the White apricot has been traced back to central Asia and has flourished in areas of the Middle East for decades. However, most of the original White apricot varieties have been hybridized with different varieties in attempts to improve the fruit’s atheistic and ability to be transported. White apricot trees have been adapted to grow successfully in temperate climates that have mild winters and long warm, dry summers. These trees need full sun conditions for maximum fruit production.
Recipes that include White Apricots. One
is
easiest, three is harder.
| Food Buzz: History of Apricots | Listen |
| Food Fable: Apricots | Listen |
Grower
| Andys Orchard |
Description/Taste
White apricots are a smaller stone fruit, with a rounded yet oblong shape. The skin of a White apricot can range in color from a pale, almost translucent skin to a pale canary yellow. Most varieties have a light yellow to rose blush. White apricot’s flesh can be a creamy white to tender yellow in color, very juicy and boasts an extremely sweet flavor. Most tasting notes speak to a rush of sugar, melon, syrupy and honey flavors.
Seasons/Availability
White apricots are available in the late spring and early summer months.
Current Facts
It is believed that many White apricots were some of the original apricot varieties grown in Central Asia. Yet, modern White apricot varieties are most likely the result of hybridization between a Californian adapted orange variety with an ancient white variety. It has taken many years to develop this fruit’s high sugar content that gives most white varieties that trademarked super sweet flavor. There are many varieties of White apricots: some varieties include: Canada White, Canadian White Blenheim, Sugar Pearls, Moniqui, Zard, Le Crème, and Shaa-Kar Pareh.
Applications
White apricots can be consumed raw, dried, pureed, roasted, grilled, baked or cooked into jams. Due to a mild flavor White apricots pair well many other stone fruits including cherries, almonds and plums. Other complimentary pairings include honey, lavender, citrus, vanilla, white chocolate, yogurt, hazelnut, fresh cheeses such as ricotta, marscarpone, burrata, and chevre. White apricots also shine in cakes, tarts, galettes, and ice creams. Select a White apricot that is fairly firm, smooth, plump, and has good color. If the fruit is hard and tinged with green it will not develop its full flavor. It is best to store unripe White apricots at room temperature, and once the fruit has reached its peak ripeness it will keep for a few days in the refrigerator.
Geography/History
The origin of the White apricot has been traced back to central Asia and has flourished in areas of the Middle East for decades. However, most of the original White apricot varieties have been hybridized with different varieties in attempts to improve the fruit’s atheistic and ability to be transported. White apricot trees have been adapted to grow successfully in temperate climates that have mild winters and long warm, dry summers. These trees need full sun conditions for maximum fruit production.
Recipe Ideas
Recipes that include White Apricots. One
is
easiest, three is harder.
