What and Where The apricot is a member of the Prunus family, home also to plums, peaches, cherries, nectarines and almonds. It is unclear where apricots originated from because they are so widely available in many countries; some scholars suggest the fruit came from Armenia while others suggest China or India.
Our organic apricots are grown in various parts of Victoria. We don’t buy from one particular grower; we buy whatever looks best on the day.
Flavour Sweet and creamy
Texture Tender and velvety
Use Organic apricots, like many other fruit, can be served sweet or savoury. Add them to a slow casserole, a rich tagine or, for something lighter and brighter, a salad with feta, rocket and pecans, or almonds, quinoa and pomegranate. Bake them, as with apples, pears, plums or peaches, with cinnamon and sugar and turn this beautifully fruity compote into a pie, a crumble, a cake, a tart, a slice or a pastry turnover, or simply with some yoghurt.
Cooking Tip Remember that if you are enjoying organic apricots pure, simple and as they are, they’ll taste at their best, as with all fruit, at room temperature – cooler temperatures suppress their sweetness and so their flavour.
Selection and Storage Choose organic apricots that are plump and tender (but with no soft spots). If the apricots are not quite ripe enough for your liking, place them in a sealed paper bag and leave somewhere warm for a day or two. Once ripe keep refrigerated.
In Season The Victorian season for apricots runs from October to January
Historic Note Apricots were introduced to Greece, it is said, by Alexander the Great in around 340 BC.