Taste the Sunshine: A Farmers Market Guide to Stone Fruit
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Stalking The Elusive, Worthy Apricot - Summer Recipes
Recipe: Apricot Jam
Bastille Day et Tarte aux Abricots avec Noisettes et Eau-de-Vie
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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"susanhathaway":{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118096":{"type":"posts","id":"bayareabites_118096","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118096","score":null,"sort":[1497054605000]},"guestAuthors":[],"slug":"taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","title":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","publishDate":1497054605,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While Karl the Fog envelops the Bay Area, stone fruit brings a ray of sweet sunshine to the summer farmers market, in a rainbow of colors and flavors.\u003c/p>\n\u003cp>Between a freshly harvested farmers market peach and a common grocery store peach, you’ll find a world of difference. In the grocery store distribution system, fruit is often picked early, before the sugars are able to fully develop, in order to withstand long-distance shipping and retail storage. This results in mealy peaches that lack flavor. In contrast, farmers market peaches are picked shortly before market, making them more perishable but also perfectly ripe, juicy, and ready to eat.\u003c/p>\n\u003cp>Cherries, apricots, peaches, and plums are commonly known as “stone fruit,” referring to the hard pits that cover their seeds. These members of the genus \u003cem>Prunus\u003c/em> consist of flowering trees bearing fleshy, pitted fruits known as drupes. Freestone drupes have flesh that can be easily separated from the seeds, while clingstone fruits are messier but often juicier and more flavorful. Almonds also fall in the \u003cem>Prunus\u003c/em> camp, though it’s the seed rather than the flesh that we eat.\u003c/p>\n\u003cp>Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.\u003c/p>\n\u003cfigure id=\"attachment_118100\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cherries.jpg\" alt=\"Cherries\" width=\"610\" height=\"407\" class=\"size-full wp-image-118100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cherries \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cherries (April-July):\u003c/strong> The earliest of the stone fruit, cherries demand prompt and quick consumption, with their relatively brief season and short shelf-life. There exists an array of flavors of colors, from lushly sweet to pleasantly tart, and from rich crimson (Bing, Brooks, Tulare) to blushing sunshine (Rainier). When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Cherries are highly perishable and will not ripen once picked, so eat them as soon as possible to get the best flavor.\u003c/p>\n\u003cfigure id=\"attachment_118098\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/apricots_basket.jpg\" alt=\"Apricots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apricots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots (May-July): \u003c/strong>With their gold-orange velvety skin, these dense-fleshed flavor bombs are a late spring/early summer delicacy. Their easy-to-remove pit makes for easy snacking. One of the most sought-after local apricots, the Royal Blenheim, was introduced to California in the 1880s, and by the 1920s the variety dominated a thriving dried apricot industry, blanketing the Santa Clara Valley. Most of the original Blenheim orchards have been paved over, but a few farmers, such as Bill Crepps of Everything Under the Sun, still grow the intensely flavorful variety, available in limited supply in June.\u003c/p>\n\u003cfigure id=\"attachment_118102\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/peach_august_lady_0.jpeg\" alt=\"Peaches\" width=\"610\" height=\"407\" class=\"size-full wp-image-118102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Peaches \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peaches (May-September): \u003c/strong>At the height of summer, peaches have an intoxicating aroma and an almost too-good-to-be-real flavor—it’s no wonder some peach fans make the trip to the farmers market just for them. Thousands of varieties exist, and each one has its own personality. Some people prefer the pure, low-acid sugariness of a white peach, while others live for the tart/sweet flavor of a classic yellow peach. The sweetness of a peach also depends on how ripe it was when harvested. A peach will get juicier and softer as it ripens on a kitchen counter, but it will have only the amount of sugar it started with when it was picked. What changes is the chemistry; the acid content decreases as the fruit ripens, and so the fruit tastes sweeter.\u003c/p>\n\u003cfigure id=\"attachment_118101\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nectarines_15.jpg\" alt=\"Nectarines\" width=\"610\" height=\"458\" class=\"size-full wp-image-118101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nectarines (May-September): \u003c/strong>Nectarines are actually cultivars of peaches. They are of the same species, but due to a recessive gene, they do not develop the characteristic fuzz (a protection against insects) of a peach, and instead have a smooth skin. The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or clingstone, depending on how embedded the pit is within the flesh.\u003c/p>\n\u003cfigure id=\"attachment_118105\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Plums.jpeg\" alt=\"Plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Plums (May-November): \u003c/strong>Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories: Japanese, American, Ornamental, Damson, Wild, and European. Japanese plums are the most familiar and widely sold fresh-eating plum, typically round or heart-shaped with a dark red or peachy-yellow flesh. The natural whitish coating on many plums (and other plants) is epicuticular wax, or “bloom,” and it serves as a water repellant and protection against moisture loss and UV light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Plumcots (May-September):\u003c/strong> The plumcot is one of the original plum-apricot hybrids cultivated by horticulturist Luther Burbank (also known for developing the Santa Rosa plum). Its makeup is 50/50 plum and apricot, generally taking on the appearance of a plum. Natural hybrids are the result of carefully controlled crosses by plant breeders. The breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed.\u003c/p>\n\u003cfigure id=\"attachment_118104\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/plumcot.jpg\" alt=\"Plumcots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plumcots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pluots (May-September):\u003c/strong> The pluot is a hybrid fruit made from a plum and an apricot, with the genetics leaning about three-quarters on the plum side. The fruit was created in the late 20th century by a plant geneticist name Floyd Zaiger by crossing multiple generations of plum-apricot hybrids. The skin of the fruit resembles that of a plum and the flesh is juicy and sweet due to its high sugar content. Zaiger has trademarked over 30 pluot varietals, including the popular Flavor King and Dapple Dandy pluots.\u003c/p>\n\u003cfigure id=\"attachment_118099\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/aprium.jpg\" alt=\"Apriums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apriums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apriums (May-June): \u003c/strong>Also developed by Zaiger, the aprium is a hybrid fruit whose heritage is about 75% apricot and 25% plum. In appearance, it resembles an apricot with its orange skin and flesh and slight fuzziness. In flavor, the aprium is very sweet (due to its higher sugar content) with a hint of plum. Substitute apriums for stone fruit in salads, pies, tarts and crisps, or enjoy them in their natural state. Look for them in May and June, and choose firm fruit that gives slightly under light pressure.\u003c/p>\n\u003cp>\u003cstrong>Peacotums, Nectaplums, Peacherines\u003c/strong>…the list goes on. Read more about the delicious world of \u003ca href=\"http://www.cuesa.org/article/getting-bottom-peacotum\">hybrid stone fruit\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Join CUESA for an \u003ca href=\"http://www.cuesa.org/event/2017/seasonal-market-tasting-0\">apricot tasting\u003c/a> this Sunday 6/11 at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.","status":"publish","parent":0,"modified":1497054656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1074},"headData":{"title":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit | KQED","description":"Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","datePublished":"2017-06-10T00:30:05.000Z","dateModified":"2017-06-10T00:30:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118096 https://ww2.kqed.org/bayareabites/?p=118096","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/09/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit/","disqusTitle":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","path":"/bayareabites/118096/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While Karl the Fog envelops the Bay Area, stone fruit brings a ray of sweet sunshine to the summer farmers market, in a rainbow of colors and flavors.\u003c/p>\n\u003cp>Between a freshly harvested farmers market peach and a common grocery store peach, you’ll find a world of difference. In the grocery store distribution system, fruit is often picked early, before the sugars are able to fully develop, in order to withstand long-distance shipping and retail storage. This results in mealy peaches that lack flavor. In contrast, farmers market peaches are picked shortly before market, making them more perishable but also perfectly ripe, juicy, and ready to eat.\u003c/p>\n\u003cp>Cherries, apricots, peaches, and plums are commonly known as “stone fruit,” referring to the hard pits that cover their seeds. These members of the genus \u003cem>Prunus\u003c/em> consist of flowering trees bearing fleshy, pitted fruits known as drupes. Freestone drupes have flesh that can be easily separated from the seeds, while clingstone fruits are messier but often juicier and more flavorful. Almonds also fall in the \u003cem>Prunus\u003c/em> camp, though it’s the seed rather than the flesh that we eat.\u003c/p>\n\u003cp>Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.\u003c/p>\n\u003cfigure id=\"attachment_118100\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cherries.jpg\" alt=\"Cherries\" width=\"610\" height=\"407\" class=\"size-full wp-image-118100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cherries \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cherries (April-July):\u003c/strong> The earliest of the stone fruit, cherries demand prompt and quick consumption, with their relatively brief season and short shelf-life. There exists an array of flavors of colors, from lushly sweet to pleasantly tart, and from rich crimson (Bing, Brooks, Tulare) to blushing sunshine (Rainier). When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Cherries are highly perishable and will not ripen once picked, so eat them as soon as possible to get the best flavor.\u003c/p>\n\u003cfigure id=\"attachment_118098\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/apricots_basket.jpg\" alt=\"Apricots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apricots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots (May-July): \u003c/strong>With their gold-orange velvety skin, these dense-fleshed flavor bombs are a late spring/early summer delicacy. Their easy-to-remove pit makes for easy snacking. One of the most sought-after local apricots, the Royal Blenheim, was introduced to California in the 1880s, and by the 1920s the variety dominated a thriving dried apricot industry, blanketing the Santa Clara Valley. Most of the original Blenheim orchards have been paved over, but a few farmers, such as Bill Crepps of Everything Under the Sun, still grow the intensely flavorful variety, available in limited supply in June.\u003c/p>\n\u003cfigure id=\"attachment_118102\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/peach_august_lady_0.jpeg\" alt=\"Peaches\" width=\"610\" height=\"407\" class=\"size-full wp-image-118102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Peaches \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peaches (May-September): \u003c/strong>At the height of summer, peaches have an intoxicating aroma and an almost too-good-to-be-real flavor—it’s no wonder some peach fans make the trip to the farmers market just for them. Thousands of varieties exist, and each one has its own personality. Some people prefer the pure, low-acid sugariness of a white peach, while others live for the tart/sweet flavor of a classic yellow peach. The sweetness of a peach also depends on how ripe it was when harvested. A peach will get juicier and softer as it ripens on a kitchen counter, but it will have only the amount of sugar it started with when it was picked. What changes is the chemistry; the acid content decreases as the fruit ripens, and so the fruit tastes sweeter.\u003c/p>\n\u003cfigure id=\"attachment_118101\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nectarines_15.jpg\" alt=\"Nectarines\" width=\"610\" height=\"458\" class=\"size-full wp-image-118101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nectarines (May-September): \u003c/strong>Nectarines are actually cultivars of peaches. They are of the same species, but due to a recessive gene, they do not develop the characteristic fuzz (a protection against insects) of a peach, and instead have a smooth skin. The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or clingstone, depending on how embedded the pit is within the flesh.\u003c/p>\n\u003cfigure id=\"attachment_118105\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Plums.jpeg\" alt=\"Plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Plums (May-November): \u003c/strong>Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories: Japanese, American, Ornamental, Damson, Wild, and European. Japanese plums are the most familiar and widely sold fresh-eating plum, typically round or heart-shaped with a dark red or peachy-yellow flesh. The natural whitish coating on many plums (and other plants) is epicuticular wax, or “bloom,” and it serves as a water repellant and protection against moisture loss and UV light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Plumcots (May-September):\u003c/strong> The plumcot is one of the original plum-apricot hybrids cultivated by horticulturist Luther Burbank (also known for developing the Santa Rosa plum). Its makeup is 50/50 plum and apricot, generally taking on the appearance of a plum. Natural hybrids are the result of carefully controlled crosses by plant breeders. The breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed.\u003c/p>\n\u003cfigure id=\"attachment_118104\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/plumcot.jpg\" alt=\"Plumcots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plumcots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pluots (May-September):\u003c/strong> The pluot is a hybrid fruit made from a plum and an apricot, with the genetics leaning about three-quarters on the plum side. The fruit was created in the late 20th century by a plant geneticist name Floyd Zaiger by crossing multiple generations of plum-apricot hybrids. The skin of the fruit resembles that of a plum and the flesh is juicy and sweet due to its high sugar content. Zaiger has trademarked over 30 pluot varietals, including the popular Flavor King and Dapple Dandy pluots.\u003c/p>\n\u003cfigure id=\"attachment_118099\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/aprium.jpg\" alt=\"Apriums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apriums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apriums (May-June): \u003c/strong>Also developed by Zaiger, the aprium is a hybrid fruit whose heritage is about 75% apricot and 25% plum. In appearance, it resembles an apricot with its orange skin and flesh and slight fuzziness. In flavor, the aprium is very sweet (due to its higher sugar content) with a hint of plum. Substitute apriums for stone fruit in salads, pies, tarts and crisps, or enjoy them in their natural state. Look for them in May and June, and choose firm fruit that gives slightly under light pressure.\u003c/p>\n\u003cp>\u003cstrong>Peacotums, Nectaplums, Peacherines\u003c/strong>…the list goes on. Read more about the delicious world of \u003ca href=\"http://www.cuesa.org/article/getting-bottom-peacotum\">hybrid stone fruit\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Join CUESA for an \u003ca href=\"http://www.cuesa.org/event/2017/seasonal-market-tasting-0\">apricot tasting\u003c/a> this Sunday 6/11 at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118096/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","authors":["5484"],"categories":["bayareabites_95"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_2267","bayareabites_15874","bayareabites_1209"],"featImg":"bayareabites_118103","label":"bayareabites"},"bayareabites_97547":{"type":"posts","id":"bayareabites_97547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97547","score":null,"sort":[1435954273000]},"guestAuthors":[],"slug":"a-bounty-of-summer-stone-fruit-in-a-salad","title":"A Bounty of Summer Stone Fruit in a Salad","publishDate":1435954273,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97626,97627,97634,97641,97640,97636,97637\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","status":"publish","parent":0,"modified":1497994211,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":397},"headData":{"title":"A Bounty of Summer Stone Fruit in a Salad | KQED","description":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Bounty of Summer Stone Fruit in a Salad","datePublished":"2015-07-03T20:11:13.000Z","dateModified":"2017-06-20T21:30:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97547 http://ww2.kqed.org/bayareabites/?p=97547","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/","disqusTitle":"A Bounty of Summer Stone Fruit in a Salad","path":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97626,97627,97634,97641,97640,97636,97637","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_244","bayareabites_2357","bayareabites_8293","bayareabites_2036","bayareabites_348","bayareabites_1815","bayareabites_1209","bayareabites_218"],"featImg":"bayareabites_97632","label":"bayareabites"},"bayareabites_84874":{"type":"posts","id":"bayareabites_84874","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84874","score":null,"sort":[1405461950000]},"guestAuthors":[],"slug":"andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","title":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","publishDate":1405461950,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.","status":"publish","parent":0,"modified":1405539200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1659},"headData":{"title":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection | KQED","description":"The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","datePublished":"2014-07-15T22:05:50.000Z","dateModified":"2014-07-16T19:33:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84874 http://blogs.kqed.org/bayareabites/?p=84874","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/15/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection/","disqusTitle":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","path":"/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_1875"],"tags":["bayareabites_13578","bayareabites_13577","bayareabites_2273","bayareabites_307","bayareabites_8293","bayareabites_2267","bayareabites_1209"],"featImg":"bayareabites_84889","label":"bayareabites"},"bayareabites_63757":{"type":"posts","id":"bayareabites_63757","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63757","score":null,"sort":[1371690736000]},"guestAuthors":[],"slug":"summer-apricot-recipes-desserts-pie","title":"Stalking The Elusive, Worthy Apricot - Summer Recipes","publishDate":1371690736,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricots-in-pot1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricots-in-pot1-1024x575.jpg\" alt=\"Apricots. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-63786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricots. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Domenica Marchetti, \u003ca href=\"http://www.npr.org/2013/06/19/192729957/stalking-the-elusive-worthy-apricot\">Kitchen Window at NPR Food\u003c/a> (6/19/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#pie\">Strawberry-Apricot Pie\u003c/a>, \u003ca href=\"#broiled\">Broiled Apricots With Honey Mascarpone\u003c/a>, \u003ca href=\"#jam\">Apricot-Anise Jam\u003c/a> and \u003ca href=\"#galette\">Cheryl's Apricot Frangipane Galette\u003c/a>.\u003c/p>\n\u003cp>Apricots are the finest of summer's fruits, with dense, juicy flesh and delicate, velvety skins. Piled in baskets in farmers market stalls, they seem to glow in the early morning light. The prettiest ones have a celestial blush and a sweet, floral fragrance.\u003c/p>\n\u003cp>That's why it is so disheartening when you bite into one only to find it is mealy and flavorless. I can't count the number of times this apricot lover has been the victim of just such an injustice. You probably have been, too.\u003c/p>\n\u003cp>I grew up eating apricots by the kilo during summers spent in Italy. I could not get enough of their intense flavor, of prying them open and biting into their sweet-tart meaty interiors. I liked them better than I liked gelato (OK — maybe that's a stretch, but not by much).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finding worthy apricots this side of the Atlantic has been a challenge, especially since I am not in California, the source of about 95 percent of commercially grown U.S. apricots. By the time they make their way over to Virginia, where I live, I suspect any celestial qualities have been jostled out of them. Having been burned many times, I am now reluctant to pay upwards of $6 a pound at fancy grocery stores for apricots that don't deliver.\u003c/p>\n\u003cp>In recent years I've had some luck at my weekly farmers market, where the locally grown apricots, in season in late June and early July, are flavorful and juicy, if not quite as spectacular as those I remember from my childhood.\u003c/p>\n\u003cp>It took the apricot a long time — centuries — to get to my market. It's an ancient fruit, the origins of which can be traced back to pre-biblical times. It was first cultivated in the mountains of Northeastern China as early as 2200 B.C., according to food historian Waverly Root. From there it traveled to Mesopotamia (it was said to grow in the hanging gardens of Babylon) and the Mediterranean. Spanish missionaries are credited with bringing the apricot to California in the 18th century.\u003c/p>\n\u003cp>Apricot trees require a temperate climate to thrive, Root says, with a cool winter allowing for a dormant period. However, the tree blooms early and is highly susceptible to frost, which can make it difficult to cultivate.\u003c/p>\n\u003cp>There are many varieties of apricots, with colorful names such as Lorna, Ambercot, Blenheim and Goldbar. Some are large and plush and uniformly orange-colored and some are small, with a rosy cast. Then there are the new hybrids such as red velvet, with its near-black skin — actually a cross between an apricot and a plum.\u003c/p>\n\u003cp>Apricots are best when picked ripe from the tree. While it's easy to tell if an apricot is ripe, it can be tough to tell whether it's good. Look for fruits that have a deep orange-gold color rather than those that are pale orange or yellow. They should be plump and firm, with just a little softness to them. If they're hard, they're not ripe; if they're squishy, they've gone too far. Ripe apricots have a lovely, unmistakable floral fragrance, so give it the sniff test.\u003c/p>\n\u003cp>Having said all that, there have been times, usually in grocery stores, where I thought I was buying decent apricots and have been sorely disappointed when I took a bite. You're likely to have better luck at a farmers market that sells locally grown fruit. Taste a sample if you can; it's really the only way to know for sure.\u003c/p>\n\u003cp>Besides being delicious, apricots are packed with nutrition — vitamins A and C, plus fiber and potassium. In the kitchen, they are versatile, and as much as I love them (the good ones) raw, cooking them caramelizes their sugars and deepens their flavor, making them even more delightful. They are as comfortable sidled up to a roast as they are nestled in a sweet pastry crust. In savory dishes they go especially well with lamb, pork and chicken.\u003c/p>\n\u003cp>But I like them best on the sweet side, in a pie or tart, or cooked down to a thick, glossy jam. The sweet, flowery aroma of that jam cooking on the stove top takes me right back to the carefree days of childhood summer. It's a good place to be.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: \u003cstrong>\u003ca name=\"pie\">\u003c/a>Strawberry-Apricot Pie\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>For a brief moment in early summer, strawberry and apricot seasons overlap. That is when you should — must — make this pie. It's a harmony of sweet and tangy flavors, set off by a buttery crust. Plus, the filling, when baked, is the color of a tropical sunset.\u003c/em>\u003c/p>\n\u003cp>\u003cem>It was not my genius idea to put these two fruits together. For that I must credit the Roches, a trio of folk-singing sisters who, years ago, wrote a song called \"The Troubles,\" which includes the lyrics, \"I hope they have health food in Dublin, and strawberry-apricot pie. If they don't have those things in Dublin, we'll probably die.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>A hearty thanks to the Roches for the inspiration.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63783\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-strawberry-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-strawberry-pie-1024x768.jpg\" alt=\"Strawberry Apricot Pie. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Apricot Pie. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003c/p>\n\u003cp>2 cups unbleached all-purpose flour \u003c/p>\n\u003cp>1 teaspoon fine sea salt \u003c/p>\n\u003cp>2/3 cup plus 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces \u003c/p>\n\u003cp>About 5 tablespoons ice-cold water\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>3 cups strawberries, hulled and quartered lengthwise\u003c/p>\n\u003cp>3 cups diced fresh apricots (no need to peel) \u003c/p>\n\u003cp>2 teaspoons freshly squeezed lemon juice \u003c/p>\n\u003cp>1 cup sugar \u003c/p>\n\u003cp>1/4 cup unbleached all-purpose flour \u003c/p>\n\u003cp>1/4 teaspoon ground cinnamon \u003c/p>\n\u003cp>Pinch of freshly grated nutmeg\u003c/p>\n\u003cp>To make the crust, combine the flour and salt in the work bowl of a food processor fitted with the metal blade and pulse briefly. Scatter the butter around the work bowl and pulse until the mixture has formed coarse crumbs. With the motor running, drizzle in the water and process just until the dough begins to come together.\u003c/p>\n\u003cp>Turn the dough out onto a lightly floured work surface and pat it into two disks, one slightly larger than the other. Wrap each disk tightly in plastic wrap and chill in the refrigerator for about 30 minutes.\u003c/p>\n\u003cp>Heat the oven to 425 degrees.\u003c/p>\n\u003cp>In a large bowl, gently mix together the strawberries, apricots, lemon juice, sugar, flour, cinnamon and nutmeg. Set aside.\u003c/p>\n\u003cp>Remove the dough from the refrigerator. Roll the larger piece into an 11-inch disk and gently press it into a 9-inch pie plate, leaving the overhang. Spoon the filling into the pastry-lined pie plate. Roll the smaller piece of dough into a 10-inch disk and, using a fluted pastry wheel, cut the disk into 10 (3/4-inch-thick) strips. Arrange the strips over the filling in a lattice pattern and trim off the ends. Fold the overhang over and pinch it to seal it and form a decorative rim.\u003c/p>\n\u003cp>Set the pie on a rimmed baking sheet and bake for 40-50 minutes, until the crust is golden-brown and the filling is bubbly and thick. Serve warm with a little cold heavy cream poured over each slice or a scoop of vanilla ice cream on top.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"broiled\">\u003c/a>Recipe: Broiled Apricots With Honey Mascarpone\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This is the dish to trot out when you have no time to make dessert but still want to serve one. It takes less than 10 minutes to assemble from start to finish but I can assure you no one will be disappointed. Broiling the apricots concentrates their sweet-tart flavor. A dollop of honey mascarpone on top adds just a touch of richness. If restraint is your thing, use non-fat Greek yogurt in place of the mascarpone.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63784\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricots-broiled.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricots-broiled-1024x767.jpg\" alt=\"Broiled Apricots. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broiled Apricots. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>8 tablespoons mascarpone cheese\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>6 ripe apricots\u003c/p>\n\u003cp>2 tablespoons butter, cut into 12 pieces\u003c/p>\n\u003cp>2 tablespoons sugar\u003c/p>\n\u003cp>Dash of cinnamon\u003c/p>\n\u003cp>Position an oven rack 4 inches from the broiler and turn the broiler on.\u003c/p>\n\u003cp>In a small bowl, whisk together the mascarpone and honey until well-blended. Set aside.\u003c/p>\n\u003cp>Gently pry the apricots in half or use a paring knife to split them open. Remove and discard the pits.\u003c/p>\n\u003cp>Set the apricot halves, cut side up, on a small, rimmed baking sheet or shallow broiler pan. Place a piece of butter in each of the apricot cavities. Sprinkle the sugar on the apricot halves and sprinkle a little cinnamon over each half.\u003c/p>\n\u003cp>Broil the apricot halves for 3 minutes, or until the sugar begins to caramelize and the apricots are just beginning to char around the edges. Remove from the oven.\u003c/p>\n\u003cp>Spoon the apricots, three halves per person, into dessert bowls and top each serving with a dollop of honey mascarpone. Serve while still warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"jam\">\u003c/a>Recipe: Apricot-Anise Jam\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>If you are new to jam making, apricots are a great fruit to start with. You don't have to peel them as their thin skin melts away during cooking. And there is no need to add the jelling agent pectin, since the fruit thickens nicely on its own. The optional addition of aniseed in this recipe imparts a delicate licorice note to the sweet-tart flavor of the apricots. Spread this jam on your morning toast, or use it to make jam cookies, a jam tart or, on the savory side, to glaze a pork roast.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63781\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-anise-jam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-anise-jam-1024x767.jpg\" alt=\"Apricot Anise Jam. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Anise Jam. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 pint (2 cups)\u003c/em>\u003c/p>\n\u003cp>1 1/2 pounds ripe apricots (12-14 medium)\u003c/p>\n\u003cp>3/4 to 1 cup sugar\u003c/p>\n\u003cp>2 tablespoons orange or lemon juice\u003c/p>\n\u003cp>3 small strips of lemon peel\u003c/p>\n\u003cp>1/2 teaspoon aniseed\u003c/p>\n\u003cp>A 3-inch-by-3-inch square of cheesecloth\u003c/p>\n\u003cp>Cut the apricots in half and remove the pits. Cut each half into 4 pieces and put the pieces in a heavy-bottomed nonreactive pot. (I use an enamel-coated cast-iron pot.) Sprinkle 3/4 cup sugar over the apricots and add the orange or lemon juice and the lemon peel. Gently stir to combine.\u003c/p>\n\u003cp>Mound the aniseed on the square of cheesecloth and tie it into a bundle with kitchen string. Toss the bundle into the pot.\u003c/p>\n\u003cp>Set the pot over medium heat and bring to a simmer. Cook, stirring often, for 10 minutes or until most of the fruit has broken down and the mixture has begun to thicken. Taste and add the remaining 1/4 cup sugar if the mixture is too tart. Cook, stirring, for an additional 10 minutes or until thickened to a jam-like consistency. (Reduce the heat to medium-low if the mixture is sputtering too much.)\u003c/p>\n\u003cp>To test for doneness, spoon a small amount of the mixture into a small bowl or plate and set in the freezer for 5 minutes. Tilt the bowl. If the jam is thick and stays mounded, it is done. If it is runny, continue to cook for another 5 minutes or so, until sufficiently thickened.\u003c/p>\n\u003cp>Remove the pot from the heat and let the jam cool slightly. Retrieve and discard the cheesecloth bundle. You can fish out the lemon peel as well if you like, but I usually just leave it in (it's hard to locate). Ladle the jam into two clean 1/2-pint jars. Cap the jars and store in the refrigerator for up to 1 month.\u003c/p>\n\u003cp>Note: You can process the jam for a longer shelf life: Ladle the hot jam into 2 sterilized glass jars. Cap the jars with sterilized lids and rings and process in a boiling-water bath for 10 minutes. Store the jars in a cool, dark place for up to 1 year.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"galette\">\u003c/a>Recipe: Cheryl's Apricot Frangipane Galette\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Cheryl Sternman Rule is the creator of the award-winning blog \u003ca href=\"http://5secondrule.typepad.com\" target=\"_blank\">5 Second Rule\u003c/a> and author of the cookbook \u003c/em>Ripe: A Fresh, Colorful Approach to Fruits and Vegetables\u003cem> (Running Press, 2012). The recipe for this rustic, almond-spiked tart is adapted from her book. The rich, delicate crust is spread with a thick, creamy layer of almond filling and then topped with apricot slices. It's baked in a hot oven just until the natural sugars in the apricots caramelize and the slices of fruit turn juicy, with barely singed tips.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63782\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-frangipane-galette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-frangipane-galette-1024x767.jpg\" alt=\"Apricot Frangipane Galette. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Frangipane Galette. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>1 cup plus 1 tablespoon all-purpose flour\u003c/p>\n\u003cp>1/4 cup almond meal (also called almond flour)\u003c/p>\n\u003cp>1/4 teaspoon kosher salt\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>9 tablespoons cold butter, cut into pieces\u003c/p>\n\u003cp>3/4 teaspoon pure almond extract\u003c/p>\n\u003cp>2 tablespoons ice water\u003c/p>\n\u003cp>\u003cstrong>Almond Frangipane\u003c/strong>\u003c/p>\n\u003cp>1/2 cup almond meal\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>4 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 large egg, separated\u003c/p>\n\u003cp>1/2 teaspoon pure almond extract\u003c/p>\n\u003cp>Pinch of kosher salt\u003c/p>\n\u003cp>\u003cstrong>Fruit\u003c/strong>\u003c/p>\n\u003cp>4-5 apricots (about 10 ounces), pitted and quartered\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>1/2 teaspoon lemon juice\u003c/p>\n\u003cp>For the crust, in the bowl of a stand mixer fitted with the paddle attachment, mix the flour, almond meal, salt, sugar and cold butter on low speed until clumps begin to form, about 1 minute. Add the almond extract and ice water and continue mixing until the dough comes together in a mass, 1 to 2 minutes. Transfer to a large sheet of plastic wrap, flatten into a 4 1/2-inch disk, wrap tightly and refrigerate for 1 hour.\u003c/p>\n\u003cp>Make the frangipane in the same bowl. Beat the almond meal, sugar, butter, egg yolk (reserve the egg white for brushing on the pastry later), almond extract and salt on medium speed until smooth, about 1 minute. Refrigerate, covered, until the crust is ready.\u003c/p>\n\u003cp>Line a heavy rimmed baking sheet with parchment. In a large bowl, toss the apricots with the sugar and lemon juice. On a floured countertop, roll out the chilled dough to a rough 11-inch circle. Transfer to the prepared baking sheet. Spread the frangipane thickly over the dough, leaving a 1 1/2-inch border. Scatter the apricots, cut side up atop the frangipane, scraping any juices from the bowl on top. (Do not pile the apricots in a heap. If they don't fit, eat any leftover pieces separately.) Fold in the pastry, pleating as you go, leaving a 4- to 5-inch circle of fruit exposed. Freeze on the baking sheet for 20 minutes.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees. Whisk the reserved egg white until frothy. Brush it on the exposed pastry border. Bake the galette in the center of the oven for 25 to 30 minutes, or until the pastry is golden brown and the frangipane is set. Transfer the baking sheet to a cooling rack. Allow the galette to cool to room temperature (at least 30 minutes). Because the pastry is extremely delicate, slice and serve directly from the baking sheet. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDomenica Marchetti is the author of five books on Italian cooking, including The Glorious Pasta of Italy and, forthcoming this fall, The Glorious Vegetables of Italy. She is the co-founder of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>, a website that explores why we eat what we eat. She also blogs about Italian home cooking at \u003ca href=\"http://www.domenicacooks.com/\">domenicacooks.com\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Apricots are the finest of summer's fruits, with dense, juicy flesh and delicate, velvety skins. That's why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.","status":"publish","parent":0,"modified":1371690736,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":94,"wordCount":2592},"headData":{"title":"Stalking The Elusive, Worthy Apricot - Summer Recipes | KQED","description":"Apricots are the finest of summer's fruits, with dense, juicy flesh and delicate, velvety skins. That's why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Stalking The Elusive, Worthy Apricot - Summer Recipes","datePublished":"2013-06-20T01:12:16.000Z","dateModified":"2013-06-20T01:12:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63757 http://blogs.kqed.org/bayareabites/?p=63757","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/19/summer-apricot-recipes-desserts-pie/","disqusTitle":"Stalking The Elusive, Worthy Apricot - Summer Recipes","nprByline":"Domenica Marchetti","nprStoryId":"192729957","nprApiLink":"http://api.npr.org/query?id=192729957&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/06/19/192729957/stalking-the-elusive-worthy-apricot?ft=3&f=192729957","nprRetrievedStory":"1","nprPubDate":"Wed, 19 Jun 2013 10:39:00 -0400","nprStoryDate":"Wed, 19 Jun 2013 00:10:00 -0400","nprLastModifiedDate":"Wed, 19 Jun 2013 10:39:58 -0400","path":"/bayareabites/63757/summer-apricot-recipes-desserts-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricots-in-pot1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricots-in-pot1-1024x575.jpg\" alt=\"Apricots. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-63786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricots. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Domenica Marchetti, \u003ca href=\"http://www.npr.org/2013/06/19/192729957/stalking-the-elusive-worthy-apricot\">Kitchen Window at NPR Food\u003c/a> (6/19/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#pie\">Strawberry-Apricot Pie\u003c/a>, \u003ca href=\"#broiled\">Broiled Apricots With Honey Mascarpone\u003c/a>, \u003ca href=\"#jam\">Apricot-Anise Jam\u003c/a> and \u003ca href=\"#galette\">Cheryl's Apricot Frangipane Galette\u003c/a>.\u003c/p>\n\u003cp>Apricots are the finest of summer's fruits, with dense, juicy flesh and delicate, velvety skins. Piled in baskets in farmers market stalls, they seem to glow in the early morning light. The prettiest ones have a celestial blush and a sweet, floral fragrance.\u003c/p>\n\u003cp>That's why it is so disheartening when you bite into one only to find it is mealy and flavorless. I can't count the number of times this apricot lover has been the victim of just such an injustice. You probably have been, too.\u003c/p>\n\u003cp>I grew up eating apricots by the kilo during summers spent in Italy. I could not get enough of their intense flavor, of prying them open and biting into their sweet-tart meaty interiors. I liked them better than I liked gelato (OK — maybe that's a stretch, but not by much).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finding worthy apricots this side of the Atlantic has been a challenge, especially since I am not in California, the source of about 95 percent of commercially grown U.S. apricots. By the time they make their way over to Virginia, where I live, I suspect any celestial qualities have been jostled out of them. Having been burned many times, I am now reluctant to pay upwards of $6 a pound at fancy grocery stores for apricots that don't deliver.\u003c/p>\n\u003cp>In recent years I've had some luck at my weekly farmers market, where the locally grown apricots, in season in late June and early July, are flavorful and juicy, if not quite as spectacular as those I remember from my childhood.\u003c/p>\n\u003cp>It took the apricot a long time — centuries — to get to my market. It's an ancient fruit, the origins of which can be traced back to pre-biblical times. It was first cultivated in the mountains of Northeastern China as early as 2200 B.C., according to food historian Waverly Root. From there it traveled to Mesopotamia (it was said to grow in the hanging gardens of Babylon) and the Mediterranean. Spanish missionaries are credited with bringing the apricot to California in the 18th century.\u003c/p>\n\u003cp>Apricot trees require a temperate climate to thrive, Root says, with a cool winter allowing for a dormant period. However, the tree blooms early and is highly susceptible to frost, which can make it difficult to cultivate.\u003c/p>\n\u003cp>There are many varieties of apricots, with colorful names such as Lorna, Ambercot, Blenheim and Goldbar. Some are large and plush and uniformly orange-colored and some are small, with a rosy cast. Then there are the new hybrids such as red velvet, with its near-black skin — actually a cross between an apricot and a plum.\u003c/p>\n\u003cp>Apricots are best when picked ripe from the tree. While it's easy to tell if an apricot is ripe, it can be tough to tell whether it's good. Look for fruits that have a deep orange-gold color rather than those that are pale orange or yellow. They should be plump and firm, with just a little softness to them. If they're hard, they're not ripe; if they're squishy, they've gone too far. Ripe apricots have a lovely, unmistakable floral fragrance, so give it the sniff test.\u003c/p>\n\u003cp>Having said all that, there have been times, usually in grocery stores, where I thought I was buying decent apricots and have been sorely disappointed when I took a bite. You're likely to have better luck at a farmers market that sells locally grown fruit. Taste a sample if you can; it's really the only way to know for sure.\u003c/p>\n\u003cp>Besides being delicious, apricots are packed with nutrition — vitamins A and C, plus fiber and potassium. In the kitchen, they are versatile, and as much as I love them (the good ones) raw, cooking them caramelizes their sugars and deepens their flavor, making them even more delightful. They are as comfortable sidled up to a roast as they are nestled in a sweet pastry crust. In savory dishes they go especially well with lamb, pork and chicken.\u003c/p>\n\u003cp>But I like them best on the sweet side, in a pie or tart, or cooked down to a thick, glossy jam. The sweet, flowery aroma of that jam cooking on the stove top takes me right back to the carefree days of childhood summer. It's a good place to be.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: \u003cstrong>\u003ca name=\"pie\">\u003c/a>Strawberry-Apricot Pie\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>For a brief moment in early summer, strawberry and apricot seasons overlap. That is when you should — must — make this pie. It's a harmony of sweet and tangy flavors, set off by a buttery crust. Plus, the filling, when baked, is the color of a tropical sunset.\u003c/em>\u003c/p>\n\u003cp>\u003cem>It was not my genius idea to put these two fruits together. For that I must credit the Roches, a trio of folk-singing sisters who, years ago, wrote a song called \"The Troubles,\" which includes the lyrics, \"I hope they have health food in Dublin, and strawberry-apricot pie. If they don't have those things in Dublin, we'll probably die.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>A hearty thanks to the Roches for the inspiration.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63783\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-strawberry-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-strawberry-pie-1024x768.jpg\" alt=\"Strawberry Apricot Pie. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Apricot Pie. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003c/p>\n\u003cp>2 cups unbleached all-purpose flour \u003c/p>\n\u003cp>1 teaspoon fine sea salt \u003c/p>\n\u003cp>2/3 cup plus 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces \u003c/p>\n\u003cp>About 5 tablespoons ice-cold water\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>3 cups strawberries, hulled and quartered lengthwise\u003c/p>\n\u003cp>3 cups diced fresh apricots (no need to peel) \u003c/p>\n\u003cp>2 teaspoons freshly squeezed lemon juice \u003c/p>\n\u003cp>1 cup sugar \u003c/p>\n\u003cp>1/4 cup unbleached all-purpose flour \u003c/p>\n\u003cp>1/4 teaspoon ground cinnamon \u003c/p>\n\u003cp>Pinch of freshly grated nutmeg\u003c/p>\n\u003cp>To make the crust, combine the flour and salt in the work bowl of a food processor fitted with the metal blade and pulse briefly. Scatter the butter around the work bowl and pulse until the mixture has formed coarse crumbs. With the motor running, drizzle in the water and process just until the dough begins to come together.\u003c/p>\n\u003cp>Turn the dough out onto a lightly floured work surface and pat it into two disks, one slightly larger than the other. Wrap each disk tightly in plastic wrap and chill in the refrigerator for about 30 minutes.\u003c/p>\n\u003cp>Heat the oven to 425 degrees.\u003c/p>\n\u003cp>In a large bowl, gently mix together the strawberries, apricots, lemon juice, sugar, flour, cinnamon and nutmeg. Set aside.\u003c/p>\n\u003cp>Remove the dough from the refrigerator. Roll the larger piece into an 11-inch disk and gently press it into a 9-inch pie plate, leaving the overhang. Spoon the filling into the pastry-lined pie plate. Roll the smaller piece of dough into a 10-inch disk and, using a fluted pastry wheel, cut the disk into 10 (3/4-inch-thick) strips. Arrange the strips over the filling in a lattice pattern and trim off the ends. Fold the overhang over and pinch it to seal it and form a decorative rim.\u003c/p>\n\u003cp>Set the pie on a rimmed baking sheet and bake for 40-50 minutes, until the crust is golden-brown and the filling is bubbly and thick. Serve warm with a little cold heavy cream poured over each slice or a scoop of vanilla ice cream on top.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"broiled\">\u003c/a>Recipe: Broiled Apricots With Honey Mascarpone\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This is the dish to trot out when you have no time to make dessert but still want to serve one. It takes less than 10 minutes to assemble from start to finish but I can assure you no one will be disappointed. Broiling the apricots concentrates their sweet-tart flavor. A dollop of honey mascarpone on top adds just a touch of richness. If restraint is your thing, use non-fat Greek yogurt in place of the mascarpone.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63784\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricots-broiled.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricots-broiled-1024x767.jpg\" alt=\"Broiled Apricots. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broiled Apricots. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>8 tablespoons mascarpone cheese\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>6 ripe apricots\u003c/p>\n\u003cp>2 tablespoons butter, cut into 12 pieces\u003c/p>\n\u003cp>2 tablespoons sugar\u003c/p>\n\u003cp>Dash of cinnamon\u003c/p>\n\u003cp>Position an oven rack 4 inches from the broiler and turn the broiler on.\u003c/p>\n\u003cp>In a small bowl, whisk together the mascarpone and honey until well-blended. Set aside.\u003c/p>\n\u003cp>Gently pry the apricots in half or use a paring knife to split them open. Remove and discard the pits.\u003c/p>\n\u003cp>Set the apricot halves, cut side up, on a small, rimmed baking sheet or shallow broiler pan. Place a piece of butter in each of the apricot cavities. Sprinkle the sugar on the apricot halves and sprinkle a little cinnamon over each half.\u003c/p>\n\u003cp>Broil the apricot halves for 3 minutes, or until the sugar begins to caramelize and the apricots are just beginning to char around the edges. Remove from the oven.\u003c/p>\n\u003cp>Spoon the apricots, three halves per person, into dessert bowls and top each serving with a dollop of honey mascarpone. Serve while still warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"jam\">\u003c/a>Recipe: Apricot-Anise Jam\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>If you are new to jam making, apricots are a great fruit to start with. You don't have to peel them as their thin skin melts away during cooking. And there is no need to add the jelling agent pectin, since the fruit thickens nicely on its own. The optional addition of aniseed in this recipe imparts a delicate licorice note to the sweet-tart flavor of the apricots. Spread this jam on your morning toast, or use it to make jam cookies, a jam tart or, on the savory side, to glaze a pork roast.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63781\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-anise-jam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-anise-jam-1024x767.jpg\" alt=\"Apricot Anise Jam. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Anise Jam. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 pint (2 cups)\u003c/em>\u003c/p>\n\u003cp>1 1/2 pounds ripe apricots (12-14 medium)\u003c/p>\n\u003cp>3/4 to 1 cup sugar\u003c/p>\n\u003cp>2 tablespoons orange or lemon juice\u003c/p>\n\u003cp>3 small strips of lemon peel\u003c/p>\n\u003cp>1/2 teaspoon aniseed\u003c/p>\n\u003cp>A 3-inch-by-3-inch square of cheesecloth\u003c/p>\n\u003cp>Cut the apricots in half and remove the pits. Cut each half into 4 pieces and put the pieces in a heavy-bottomed nonreactive pot. (I use an enamel-coated cast-iron pot.) Sprinkle 3/4 cup sugar over the apricots and add the orange or lemon juice and the lemon peel. Gently stir to combine.\u003c/p>\n\u003cp>Mound the aniseed on the square of cheesecloth and tie it into a bundle with kitchen string. Toss the bundle into the pot.\u003c/p>\n\u003cp>Set the pot over medium heat and bring to a simmer. Cook, stirring often, for 10 minutes or until most of the fruit has broken down and the mixture has begun to thicken. Taste and add the remaining 1/4 cup sugar if the mixture is too tart. Cook, stirring, for an additional 10 minutes or until thickened to a jam-like consistency. (Reduce the heat to medium-low if the mixture is sputtering too much.)\u003c/p>\n\u003cp>To test for doneness, spoon a small amount of the mixture into a small bowl or plate and set in the freezer for 5 minutes. Tilt the bowl. If the jam is thick and stays mounded, it is done. If it is runny, continue to cook for another 5 minutes or so, until sufficiently thickened.\u003c/p>\n\u003cp>Remove the pot from the heat and let the jam cool slightly. Retrieve and discard the cheesecloth bundle. You can fish out the lemon peel as well if you like, but I usually just leave it in (it's hard to locate). Ladle the jam into two clean 1/2-pint jars. Cap the jars and store in the refrigerator for up to 1 month.\u003c/p>\n\u003cp>Note: You can process the jam for a longer shelf life: Ladle the hot jam into 2 sterilized glass jars. Cap the jars with sterilized lids and rings and process in a boiling-water bath for 10 minutes. Store the jars in a cool, dark place for up to 1 year.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"galette\">\u003c/a>Recipe: Cheryl's Apricot Frangipane Galette\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Cheryl Sternman Rule is the creator of the award-winning blog \u003ca href=\"http://5secondrule.typepad.com\" target=\"_blank\">5 Second Rule\u003c/a> and author of the cookbook \u003c/em>Ripe: A Fresh, Colorful Approach to Fruits and Vegetables\u003cem> (Running Press, 2012). The recipe for this rustic, almond-spiked tart is adapted from her book. The rich, delicate crust is spread with a thick, creamy layer of almond filling and then topped with apricot slices. It's baked in a hot oven just until the natural sugars in the apricots caramelize and the slices of fruit turn juicy, with barely singed tips.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63782\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-frangipane-galette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/apricot-frangipane-galette-1024x767.jpg\" alt=\"Apricot Frangipane Galette. Photo: Domenica Marchetti for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Frangipane Galette. Photo: Domenica Marchetti for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>1 cup plus 1 tablespoon all-purpose flour\u003c/p>\n\u003cp>1/4 cup almond meal (also called almond flour)\u003c/p>\n\u003cp>1/4 teaspoon kosher salt\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>9 tablespoons cold butter, cut into pieces\u003c/p>\n\u003cp>3/4 teaspoon pure almond extract\u003c/p>\n\u003cp>2 tablespoons ice water\u003c/p>\n\u003cp>\u003cstrong>Almond Frangipane\u003c/strong>\u003c/p>\n\u003cp>1/2 cup almond meal\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>4 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 large egg, separated\u003c/p>\n\u003cp>1/2 teaspoon pure almond extract\u003c/p>\n\u003cp>Pinch of kosher salt\u003c/p>\n\u003cp>\u003cstrong>Fruit\u003c/strong>\u003c/p>\n\u003cp>4-5 apricots (about 10 ounces), pitted and quartered\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>1/2 teaspoon lemon juice\u003c/p>\n\u003cp>For the crust, in the bowl of a stand mixer fitted with the paddle attachment, mix the flour, almond meal, salt, sugar and cold butter on low speed until clumps begin to form, about 1 minute. Add the almond extract and ice water and continue mixing until the dough comes together in a mass, 1 to 2 minutes. Transfer to a large sheet of plastic wrap, flatten into a 4 1/2-inch disk, wrap tightly and refrigerate for 1 hour.\u003c/p>\n\u003cp>Make the frangipane in the same bowl. Beat the almond meal, sugar, butter, egg yolk (reserve the egg white for brushing on the pastry later), almond extract and salt on medium speed until smooth, about 1 minute. Refrigerate, covered, until the crust is ready.\u003c/p>\n\u003cp>Line a heavy rimmed baking sheet with parchment. In a large bowl, toss the apricots with the sugar and lemon juice. On a floured countertop, roll out the chilled dough to a rough 11-inch circle. Transfer to the prepared baking sheet. Spread the frangipane thickly over the dough, leaving a 1 1/2-inch border. Scatter the apricots, cut side up atop the frangipane, scraping any juices from the bowl on top. (Do not pile the apricots in a heap. If they don't fit, eat any leftover pieces separately.) Fold in the pastry, pleating as you go, leaving a 4- to 5-inch circle of fruit exposed. Freeze on the baking sheet for 20 minutes.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees. Whisk the reserved egg white until frothy. Brush it on the exposed pastry border. Bake the galette in the center of the oven for 25 to 30 minutes, or until the pastry is golden brown and the frangipane is set. Transfer the baking sheet to a cooling rack. Allow the galette to cool to room temperature (at least 30 minutes). Because the pastry is extremely delicate, slice and serve directly from the baking sheet. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDomenica Marchetti is the author of five books on Italian cooking, including The Glorious Pasta of Italy and, forthcoming this fall, The Glorious Vegetables of Italy. She is the co-founder of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>, a website that explores why we eat what we eat. She also blogs about Italian home cooking at \u003ca href=\"http://www.domenicacooks.com/\">domenicacooks.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63757/summer-apricot-recipes-desserts-pie","authors":["byline_bayareabites_63757"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_2273","bayareabites_244","bayareabites_11860","bayareabites_11086","bayareabites_228","bayareabites_218","bayareabites_10921"],"featImg":"bayareabites_63786","label":"bayareabites"},"bayareabites_4506":{"type":"posts","id":"bayareabites_4506","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4506","score":null,"sort":[1244905971000]},"guestAuthors":[],"slug":"recipe-apricot-jam","title":"Recipe: Apricot Jam","publishDate":1244905971,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered aside by easier pleasures that didn't sting the unwary picker into welts, or weren't so sour or astringent at first bite as to make you wince. Artichokes' dip-scooping leaves were probably its saving grace. But for its use as a nifty delivery system for melted butter and lemon mayonnaise, it would be a forgotten thistle today. \u003c/p>\n\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre. Too often, though, all that the marketplace offers is the big bland Patterson, so smooth-skinned, so bright, so uniform and so utterly dull. \u003c/p>\n\u003cp>What you really want, especially for jam, are Blenheims, also called Royal Blenheims. You have to trust in these, because they're not so pretty. Mostly they're small, often green-shouldered, often freckly. At peak ripeness, they're almost deliquescent, their pulp turning to jam right inside the skin. \u003c/p>\n\u003cp>But, oh, what juicy, sticky-dripping flavor! Slurpy-good right off the tree, they're sublime for jam. I like to use the same \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">overnight-sugar macerating technique\u003c/a> as for strawberries, although these apricots don't throw off enough liquid to make straining necessary. Instead, they subside gracefully into a pool of satiny slush that's part pulp, part skin, part juice, and all divine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/apricots400.jpg\" alt=\"apricot jam\" title=\"apricot jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4531\">\u003c/p>\n\u003cp>Being wildly uncommercial—too small, too funny-looking, too mushy, too short a season—Blenheims have to be hunted out, either from soft-hearted orchardists or friends with an old tree in the backyard. \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_28.php\">Everything Under the Sun\u003c/a> (the folks with the \"Sampling is Mandatory-We're Watching!\" sign) at the Ferry Plaza Farmers' Market had them last week, and probably this week, but not for much longer. Carpe diem! Get out your jars!\u003c/p>\n\u003cp>\u003cstrong>Apricot Jam\u003c/strong>\u003cbr>\nOf all the jams I make, this one remains my favorite. Letting the fruit and sugar macerate together before cooking mellows the sweetness and helps thickens the final product without the need for long cooking. This preserves the fruit's naturally vivid flavor and color.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 5 8-oz jars.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15-20 minutes, plus 10-16 hours resting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total: \u003c/strong>1 hour, plus 10-16 hours resting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lb apricots\u003cbr>\n2 1/2 cups sugar\u003cbr>\n1/4 cup fresh lemon juice (1-2 lemons)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Halve apricots and pop out pits. Cut fruit into quarters if large. Toss apricots, sugar, and lemon juice together in a glass or ceramic bowl. Cover with a towel and set aside for several hours at room temperature, or overnight in the refrigerator. Stir occasionally to help the sugar dissolve evenly, if you feel like it. \u003c/p>\n\u003cp>2. When all the sugar has been dissolved, pour the mixture into a wide, heavy-bottomed nonreactive pot and bring to a boil over medium heat. Reduce heat to low and simmer 10 minutes, stirring gently but frequently. Cook for another 8 minutes, until the fruit looks translucent and is beginning to break down. It's easy to scorch it at this stage, so stir frequently and don't wander off. \u003c/p>\n\u003cp>3. Pour mixture back into the bowl, let cool, then cover with a towel and set aside at room temperature for at least six hours, or overnight in the refrigerator.\u003c/p>\n\u003cp>4. Return fruit mixture to the large pot. Over low heat, bring to a simmer, stirring frequently. Cook for another 10-12 minutes, until fruit has mostly broken down and juices look syrupy. Scoop a small amount of juice onto a clean metal spoon. Tip the spoon sideways and let juice run off the edge. When juice has reached the jelly point, the last few drops will look thicker and run together into one viscous drop. Remove from heat. Ladle into clean, sterilized jars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks. \u003c/p>\n\n","blocks":[],"excerpt":"Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \r\n\r\nBut apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery crust or a piece of whole-grain toast. And ask any home jam-maker what apricot they prefer, and you're bound to hear paens of praise for a little, freckly, squishy, short-season fruit that, when ripe, practically turns to jam all by itself. ","status":"publish","parent":0,"modified":1299258298,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":807},"headData":{"title":"Recipe: Apricot Jam | KQED","description":"Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \r\n\r\nBut apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery crust or a piece of whole-grain toast. And ask any home jam-maker what apricot they prefer, and you're bound to hear paens of praise for a little, freckly, squishy, short-season fruit that, when ripe, practically turns to jam all by itself. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Apricot Jam","datePublished":"2009-06-13T15:12:51.000Z","dateModified":"2011-03-04T17:04:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4506 http://blogs.kqed.org/bayareabites/?p=4506","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/","disqusTitle":"Recipe: Apricot Jam","path":"/bayareabites/4506/recipe-apricot-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered aside by easier pleasures that didn't sting the unwary picker into welts, or weren't so sour or astringent at first bite as to make you wince. Artichokes' dip-scooping leaves were probably its saving grace. But for its use as a nifty delivery system for melted butter and lemon mayonnaise, it would be a forgotten thistle today. \u003c/p>\n\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre. Too often, though, all that the marketplace offers is the big bland Patterson, so smooth-skinned, so bright, so uniform and so utterly dull. \u003c/p>\n\u003cp>What you really want, especially for jam, are Blenheims, also called Royal Blenheims. You have to trust in these, because they're not so pretty. Mostly they're small, often green-shouldered, often freckly. At peak ripeness, they're almost deliquescent, their pulp turning to jam right inside the skin. \u003c/p>\n\u003cp>But, oh, what juicy, sticky-dripping flavor! Slurpy-good right off the tree, they're sublime for jam. I like to use the same \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">overnight-sugar macerating technique\u003c/a> as for strawberries, although these apricots don't throw off enough liquid to make straining necessary. Instead, they subside gracefully into a pool of satiny slush that's part pulp, part skin, part juice, and all divine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/apricots400.jpg\" alt=\"apricot jam\" title=\"apricot jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4531\">\u003c/p>\n\u003cp>Being wildly uncommercial—too small, too funny-looking, too mushy, too short a season—Blenheims have to be hunted out, either from soft-hearted orchardists or friends with an old tree in the backyard. \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_28.php\">Everything Under the Sun\u003c/a> (the folks with the \"Sampling is Mandatory-We're Watching!\" sign) at the Ferry Plaza Farmers' Market had them last week, and probably this week, but not for much longer. Carpe diem! Get out your jars!\u003c/p>\n\u003cp>\u003cstrong>Apricot Jam\u003c/strong>\u003cbr>\nOf all the jams I make, this one remains my favorite. Letting the fruit and sugar macerate together before cooking mellows the sweetness and helps thickens the final product without the need for long cooking. This preserves the fruit's naturally vivid flavor and color.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 5 8-oz jars.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15-20 minutes, plus 10-16 hours resting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total: \u003c/strong>1 hour, plus 10-16 hours resting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lb apricots\u003cbr>\n2 1/2 cups sugar\u003cbr>\n1/4 cup fresh lemon juice (1-2 lemons)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Halve apricots and pop out pits. Cut fruit into quarters if large. Toss apricots, sugar, and lemon juice together in a glass or ceramic bowl. Cover with a towel and set aside for several hours at room temperature, or overnight in the refrigerator. Stir occasionally to help the sugar dissolve evenly, if you feel like it. \u003c/p>\n\u003cp>2. When all the sugar has been dissolved, pour the mixture into a wide, heavy-bottomed nonreactive pot and bring to a boil over medium heat. Reduce heat to low and simmer 10 minutes, stirring gently but frequently. Cook for another 8 minutes, until the fruit looks translucent and is beginning to break down. It's easy to scorch it at this stage, so stir frequently and don't wander off. \u003c/p>\n\u003cp>3. Pour mixture back into the bowl, let cool, then cover with a towel and set aside at room temperature for at least six hours, or overnight in the refrigerator.\u003c/p>\n\u003cp>4. Return fruit mixture to the large pot. Over low heat, bring to a simmer, stirring frequently. Cook for another 10-12 minutes, until fruit has mostly broken down and juices look syrupy. Scoop a small amount of juice onto a clean metal spoon. Tip the spoon sideways and let juice run off the edge. When juice has reached the jelly point, the last few drops will look thicker and run together into one viscous drop. Remove from heat. Ladle into clean, sterilized jars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4506/recipe-apricot-jam","authors":["5038"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_95","bayareabites_12"],"tags":["bayareabites_2273","bayareabites_390","bayareabites_347","bayareabites_2274"],"label":"bayareabites"},"bayareabites_365":{"type":"posts","id":"bayareabites_365","meta":{"index":"posts_1591205157","site":"bayareabites","id":"365","score":null,"sort":[1152954900000]},"guestAuthors":[],"slug":"bastille-day-et-tarte-aux-abricots-avec-noisettes-et-eau-de-vie","title":"Bastille Day et Tarte aux Abricots avec Noisettes et Eau-de-Vie","publishDate":1152954900,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wedge1_300-712401.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/wedge1_300-710928.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Yesterday was \u003cstrong>Bastille Day\u003c/strong>, France's Independence Day which, like the US is celebrated with parades and red, white and blue flags. That's where the similarity ends. At least from my vantage point. The parade was much more of a military parade with marching soldiers and imposing tanks flexing their military muscle down the Champs-Elysees rather than the baton twirling cheerleaders and Boy Scout troops sauntering up Main Street USA waving to Mom and Dad on the side. The crescendo was the French version of the Blue Angels screaming up the Champs-Elysees from La Defense emitting a red, white and blue trail of smoke.\u003c/p>\n\u003cp>Quite spectacular and impressive over all but I absolutely missed the down home, charming, local parades I grew up walking in with my Camp Fire Girl troops where your friends and grandparents would be screaming at you from the sidewalk and you'd end up at the town park with a bandstand and the local Kiwanas or Rotary Club playing the Star-Spangled Banner, Oh When the Saints and God Bless America on accordions and trumpets. Bar-b-ques would be sizzling, slurpees flowing and kids with huge cotton candies running everywhere. So how do I impart a little bit of the Good Ol' USA into a French celebration? I was going to bake another apple pie but I thought that was too obvious and I refused to do that ubiquitous raspberry/shredded coconut/blueberry striped cake. . So I opted for a rustic apricot pie with hazelnuts and a little brandy splashed in for good measure. I love the French word for brandy: eau-de-vie, or water of life. Amen and pass the pie!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricots2_300_lg-748804.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricots2_300_lg-746265.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The apricots at the market nearly took my breath away. Vibrant orange to coral to red, perfectly plump and I so wanted to squeeze one but dare not face the wrath of the produce lady so I politely requested a kilo (a little more than two pounds) which she delicately measured into a little paper bag. I ran home and squeezed them all. 🙂\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More decades ago than I care to admit, I was in my apricot period. \u003ca href=\"http://www.artchive.com/artchive/P/picasso_rose.html\">Picasso had his rose period\u003c/a>, I had my apricot period. Apricot colored clothes, stationery, sheets, apricot jam, apricots, apricot pie, apricot ice cream all inspired by a huge apricot tree in our yard that practically rained down those precious fruits. One of my many chores was to rake the yard and pick up the fruit that was rotting on the ground. More often than not, I would first pick a few pockets full of apricots, sit under the tree and tuck in, juice running down my chin, spotting my little apricot-colored tops. Within minutes the bees would arrive, their sugar radar at full tilt, and chase me away.\u003c/p>\n\u003cp>I find etymology fascinating and \"apricot\" did not disappoint. Apricots are one of the earlier fruits to ripen so no coincidence that it derives from the Latin \u003cem>praecoc \u003c/em>or \u003cem>praecox \u003c/em>which means early ripening or precocious....as in a precocious child or one who matures at a very early age. Who knew?!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricot_hazelnuts1_300-787764.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricot_hazelnuts1_300-785708.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Apricots have been traced back 4,000 years when a fruit belonging to the rose family was discovered on the mountain slopes of China. They were subsequently introduced into Asia Minor (the Persian Empire) and the Mediterranean where they flourished in that sultry climate. The Spanish Explorers brought apricots to the New World, specifically to California and the Spanish missions that dot the west coast of California.\u003c/p>\n\u003cp>In 1792, in what is now the heart of Silicon Valley, the first major production of apricots was recorded. In 1910, 96% of all apricots grown in the United States were produced in California and nearly 100 years later that statistic remains constant though most all of the apricot (and cherry, plum and peach) orchards were overrun by the hi-tech explosion and relocated to the San Joaquin Valley. Ironic that Apple took over the apricots. Sorry, couldn’t resist. A few fun facts on apricots include 1. no saturated fat, sodium, or cholesterol, 2. low fat, 3. high in vitamins A and C, and 4. A good source of potassium. You can't afford not to eat them!\u003c/p>\n\u003cp>So when I saw these precocious apricots beckoning me from their precarious pyramid, I couldn't resist. Nor could I resist the alliteration. Sorry, on to the pie!\u003c/p>\n\u003cp>\u003cstrong>Apricot Hazelnut Brandy Tart ~ Tarte aux Abricots avec Noisettes et Eau-de-Vie\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-730722.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-725311.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>1 package of pastry dough (sorry shuna, but i'm pastrily-challenged)\u003cbr>1.5 to 2 lbs of apricots\u003cbr>1/2 cup sugar\u003cbr>a few splashes of brandy\u003c/p>\n\u003cp>2 eggs\u003cbr>2 tbsp flour\u003cbr>1/2 cup creme fraiche\u003c/p>\n\u003cp>3 tbsp cup ground hazelnuts\u003cbr>1 small handful of whole hazelnuts\u003c/p>\n\u003cp>Options: Add bright raspberries or black berries for a gorgeous contrast. Scrape the insides of half a vanilla bean into the sugar. You can also add a few shakes of cinnamon or nutmeg and a few dots of butter on the top. A squeeze of half a lemon can also give it a kick. This one I kept simple. And if you want it really sweet, double the sugar.\u003c/p>\n\u003cp>1. Heat over to 400F / #7\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricots_sugar_300-760341.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricots_sugar_300-758601.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>2. Halve and pit the apricots. Lay them out on a dish cut side up and sprinkle with some of the sugar. Hold your thumb over the spout of the brandy bottle and splash some on all the apricots. Set aside and let sit for 15-20 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crust_docker_300-790048.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/crust_docker_300-787598.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>3. Roll out the dough. If you are using puff pastry, dock it or poke it all over with a fork. I used puff pastry here but a pate brisee or standard tart dough would work fine. You can also incorporate the ground almonds into the crust for more flavor if you are making it from scratch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crust_nuts_300-726907.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/crust_nuts_300-719909.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. Cover the bottom with a thin layer of ground hazelnuts.\u003c/p>\n\u003cp>5. Bake it for 10 minutes. (this is called blink baking - browning a crust with nothing in it so that it cooks a bit which keeps it from getting soggy from the liquid filling.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/batter1_300_wide-731829.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/batter1_300_wide-726370.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Mix the remaining sugar, eggs, flour, creme fraiche.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hazelnuts1_300-763577.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/hazelnuts1_300-757051.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Chop whole hazelnuts and toast carefully in a non-stick pan on the stove.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter2_wide-726158.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter2_wide-717842.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. Take it out pie crust from oven and pour in the sugar, eggs mixture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter1_300-784830.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter1_300-776709.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>9. Arrange the apricot halves around the pie dish as you'd like. I had a lot of apricots so I stood them up on their sides at an angle to fit them all in.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pan_apricots_nuts1_300_wide.gif\">\u003c/p>\n\u003cp>10. Sprinkle with toasted chopped hazelnuts.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pan_apricots_nuts2_300_wide.gif\">\u003c/p>\n\u003cp>11. Put tart in oven and reduce heat to 350F / #5. Cook for 30 to 45 minutes, depending on your oven. I'd rather cook it longer at a lower temperature.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pie2_300_wide.gif\">\u003c/p>\n\u003cp>12. Take out and let cool for at least an hour.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/wedge2_300.gif\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bon appetit and Vive la France!\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1310679459,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1150},"headData":{"title":"Bastille Day et Tarte aux Abricots avec Noisettes et Eau-de-Vie | KQED","description":"Yesterday was Bastille Day, France's Independence Day which, like the US is celebrated with parades and red, white and blue flags. That's where the similarity ends. At least from my vantage point. The parade was much more of a military parade with marching soldiers and imposing tanks flexing their military muscle down the Champs-Elysees rather","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bastille Day et Tarte aux Abricots avec Noisettes et Eau-de-Vie","datePublished":"2006-07-15T09:15:00.000Z","dateModified":"2011-07-14T21:37:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"365 http://blogs.kqed.org/bayareabites/2006/07/15/bastille-day-et-tarte-aux-abricots-avec-noisettes-et-eau-de-vie/","disqusUrl":"https://ww2.kqed.org/bayareabites/2006/07/15/bastille-day-et-tarte-aux-abricots-avec-noisettes-et-eau-de-vie/","disqusTitle":"Bastille Day et Tarte aux Abricots avec Noisettes et Eau-de-Vie","path":"/bayareabites/365/bastille-day-et-tarte-aux-abricots-avec-noisettes-et-eau-de-vie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wedge1_300-712401.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/wedge1_300-710928.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Yesterday was \u003cstrong>Bastille Day\u003c/strong>, France's Independence Day which, like the US is celebrated with parades and red, white and blue flags. That's where the similarity ends. At least from my vantage point. The parade was much more of a military parade with marching soldiers and imposing tanks flexing their military muscle down the Champs-Elysees rather than the baton twirling cheerleaders and Boy Scout troops sauntering up Main Street USA waving to Mom and Dad on the side. The crescendo was the French version of the Blue Angels screaming up the Champs-Elysees from La Defense emitting a red, white and blue trail of smoke.\u003c/p>\n\u003cp>Quite spectacular and impressive over all but I absolutely missed the down home, charming, local parades I grew up walking in with my Camp Fire Girl troops where your friends and grandparents would be screaming at you from the sidewalk and you'd end up at the town park with a bandstand and the local Kiwanas or Rotary Club playing the Star-Spangled Banner, Oh When the Saints and God Bless America on accordions and trumpets. Bar-b-ques would be sizzling, slurpees flowing and kids with huge cotton candies running everywhere. So how do I impart a little bit of the Good Ol' USA into a French celebration? I was going to bake another apple pie but I thought that was too obvious and I refused to do that ubiquitous raspberry/shredded coconut/blueberry striped cake. . So I opted for a rustic apricot pie with hazelnuts and a little brandy splashed in for good measure. I love the French word for brandy: eau-de-vie, or water of life. Amen and pass the pie!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricots2_300_lg-748804.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricots2_300_lg-746265.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The apricots at the market nearly took my breath away. Vibrant orange to coral to red, perfectly plump and I so wanted to squeeze one but dare not face the wrath of the produce lady so I politely requested a kilo (a little more than two pounds) which she delicately measured into a little paper bag. I ran home and squeezed them all. 🙂\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More decades ago than I care to admit, I was in my apricot period. \u003ca href=\"http://www.artchive.com/artchive/P/picasso_rose.html\">Picasso had his rose period\u003c/a>, I had my apricot period. Apricot colored clothes, stationery, sheets, apricot jam, apricots, apricot pie, apricot ice cream all inspired by a huge apricot tree in our yard that practically rained down those precious fruits. One of my many chores was to rake the yard and pick up the fruit that was rotting on the ground. More often than not, I would first pick a few pockets full of apricots, sit under the tree and tuck in, juice running down my chin, spotting my little apricot-colored tops. Within minutes the bees would arrive, their sugar radar at full tilt, and chase me away.\u003c/p>\n\u003cp>I find etymology fascinating and \"apricot\" did not disappoint. Apricots are one of the earlier fruits to ripen so no coincidence that it derives from the Latin \u003cem>praecoc \u003c/em>or \u003cem>praecox \u003c/em>which means early ripening or precocious....as in a precocious child or one who matures at a very early age. Who knew?!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricot_hazelnuts1_300-787764.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricot_hazelnuts1_300-785708.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Apricots have been traced back 4,000 years when a fruit belonging to the rose family was discovered on the mountain slopes of China. They were subsequently introduced into Asia Minor (the Persian Empire) and the Mediterranean where they flourished in that sultry climate. The Spanish Explorers brought apricots to the New World, specifically to California and the Spanish missions that dot the west coast of California.\u003c/p>\n\u003cp>In 1792, in what is now the heart of Silicon Valley, the first major production of apricots was recorded. In 1910, 96% of all apricots grown in the United States were produced in California and nearly 100 years later that statistic remains constant though most all of the apricot (and cherry, plum and peach) orchards were overrun by the hi-tech explosion and relocated to the San Joaquin Valley. Ironic that Apple took over the apricots. Sorry, couldn’t resist. A few fun facts on apricots include 1. no saturated fat, sodium, or cholesterol, 2. low fat, 3. high in vitamins A and C, and 4. A good source of potassium. You can't afford not to eat them!\u003c/p>\n\u003cp>So when I saw these precocious apricots beckoning me from their precarious pyramid, I couldn't resist. Nor could I resist the alliteration. Sorry, on to the pie!\u003c/p>\n\u003cp>\u003cstrong>Apricot Hazelnut Brandy Tart ~ Tarte aux Abricots avec Noisettes et Eau-de-Vie\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-730722.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-725311.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>1 package of pastry dough (sorry shuna, but i'm pastrily-challenged)\u003cbr>1.5 to 2 lbs of apricots\u003cbr>1/2 cup sugar\u003cbr>a few splashes of brandy\u003c/p>\n\u003cp>2 eggs\u003cbr>2 tbsp flour\u003cbr>1/2 cup creme fraiche\u003c/p>\n\u003cp>3 tbsp cup ground hazelnuts\u003cbr>1 small handful of whole hazelnuts\u003c/p>\n\u003cp>Options: Add bright raspberries or black berries for a gorgeous contrast. Scrape the insides of half a vanilla bean into the sugar. You can also add a few shakes of cinnamon or nutmeg and a few dots of butter on the top. A squeeze of half a lemon can also give it a kick. This one I kept simple. And if you want it really sweet, double the sugar.\u003c/p>\n\u003cp>1. Heat over to 400F / #7\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricots_sugar_300-760341.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricots_sugar_300-758601.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>2. Halve and pit the apricots. Lay them out on a dish cut side up and sprinkle with some of the sugar. Hold your thumb over the spout of the brandy bottle and splash some on all the apricots. Set aside and let sit for 15-20 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crust_docker_300-790048.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/crust_docker_300-787598.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>3. Roll out the dough. If you are using puff pastry, dock it or poke it all over with a fork. I used puff pastry here but a pate brisee or standard tart dough would work fine. You can also incorporate the ground almonds into the crust for more flavor if you are making it from scratch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crust_nuts_300-726907.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/crust_nuts_300-719909.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. Cover the bottom with a thin layer of ground hazelnuts.\u003c/p>\n\u003cp>5. Bake it for 10 minutes. (this is called blink baking - browning a crust with nothing in it so that it cooks a bit which keeps it from getting soggy from the liquid filling.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/batter1_300_wide-731829.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/batter1_300_wide-726370.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Mix the remaining sugar, eggs, flour, creme fraiche.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hazelnuts1_300-763577.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/hazelnuts1_300-757051.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Chop whole hazelnuts and toast carefully in a non-stick pan on the stove.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter2_wide-726158.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter2_wide-717842.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. Take it out pie crust from oven and pour in the sugar, eggs mixture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter1_300-784830.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter1_300-776709.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>9. Arrange the apricot halves around the pie dish as you'd like. I had a lot of apricots so I stood them up on their sides at an angle to fit them all in.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pan_apricots_nuts1_300_wide.gif\">\u003c/p>\n\u003cp>10. Sprinkle with toasted chopped hazelnuts.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pan_apricots_nuts2_300_wide.gif\">\u003c/p>\n\u003cp>11. Put tart in oven and reduce heat to 350F / #5. Cook for 30 to 45 minutes, depending on your oven. I'd rather cook it longer at a lower temperature.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pie2_300_wide.gif\">\u003c/p>\n\u003cp>12. Take out and let cool for at least an hour.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/wedge2_300.gif\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bon appetit and Vive la France!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/365/bastille-day-et-tarte-aux-abricots-avec-noisettes-et-eau-de-vie","authors":["5024"],"categories":["bayareabites_1516","bayareabites_752"],"tags":["bayareabites_2273","bayareabites_9517","bayareabites_1284"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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