Apricots all over!!

Is it me, or are they early? What a blessing to have access to major portions from several trees this year! Not one to let food go to waste, if it can be helped, I set my mind to focusing on what could be done quickly and easily with hundreds of ambrosial apricots…before they got too soft, which doesn’t take long! Today I am sharing a few simple ideas for your apricot bounty! And all yummy for Independence Day get togethers! (Great for peaches and plums, too…….)

What to do with all those apricots?!...

Put them on salads! Any mildly sweet fruit makes a lovely flavor and color contrast with bitter greens, tart and tangy veggies, and savory or sweet dressing. A salad example below…

Dry them! Clean them in a sink or bucket of cold water, remove all leaves, stems and various bits. Then simply split them in half with your fingers down the seam, or with a knife if you’re going for perfection, remove the seed and line them up on dehydrator sheets in your machine or on a table top of some sort out in the sun covered with cheesecloth. We did both ways this year and they came out great. Set just touching each other to conserve space didn’t seem to matter. Outside took about 24 hours, and machine took about 10-12 depending on thickness. Pay attention to yours, of course, because there are many variables and your results will differ from ours. Make sure they are flexible dry (leather stage) before storing in glass jars or zipper baggies.

Freeze them! Treat them the same as for drying, except that you can use even a bit softer ones for this and it won’t matter. After cleaning and pitting, lay out in a single layer on cookie sheets, and freeze. Once frozen, let thaw for 2-3 minutes so they are easy to remove and store in freezer in zipper bags—now you’re set for all winter smoothies! See recipe below. These can also be used later on by thawing and cooking with water and honey or sugar for a pancake or ice cream topping.

Puree them! Add whatever number of soft apricots your blender or food processor can handle, including peel--washed, split and pitted. Can be left plain or add about ½-1 tsp honey per cup apricots or 1/8 tsp white stevia powder per 3-4 c apricots, or any favorite sweetener in similar quantities. Blend, Process, and pour into chosen storage containers. Alternatively, you can add a cup or two of your favorite milk and freeze for a creaminess when you use them for sorbet or smoothies.

Freeze—pour into individual ice cube trays (thanks to my friend R.K. for idea!) Once frozen, pop them out and store in the freezer in zipper bags for: Smoothies, Sorbet, Awesome ice cubes in tea or lemonade, for shaved ice that puts the best snow cone to shame! Popsicles! Recipes to follow…

Can—If you can, you know what to do. Make a jam, pie filling, syrup, conserve…

Refrigerate--Use as a spread on toast, syrup on ice cream, topping on pie, in your morning smoothie……Just remember to use up within a week or so! I am planning on using my refrigerated puree on a layered raw tart type dessert, with white chocolate and almonds….. which I hope to create this next week. If it tastes good, and doesn't look too funny……I’ll share the recipe.

Make Tea! Wonderful summer teas can be made easily and quickly using whatever little bits of herbs and garden results you have on hand. We have tried a few that have turned out surprisingly tasty. Mints, rosemary, tarragon, lavender, hyssop, and even dill make a refreshing drink with whatever fruit you have on hand, plus lemons, limes and so on. Recipe for a yummy simple “tea” below. The same thing can be done with your favorite brewed tea. We used Tazo Zen (green tea with lemongrass and mint) and tossed a few apricots in there. Delicious!

Eat them! Obviously, yum!

What do you do with those wonderfully overwhelming rushes of fresh produce? Please leave a comment so we can all learn from you!

Surprised about the topic? Don’t be—whatever bee in our bonnet buzzes! Have a beautiful week!

And Wash, Dry, and Save some of those seeds! You never know when you might want or need to plant a tree! Or maybe someone you know wants to start their own apricot grove!

The Recipes…

Raw Chocolate Apricot Smoothie—like cheesecake in a glass…um, without the crust

Makes 2-3 servings, depending on your mood

In high speed blender, layer the following:

16 oz. cold unsweetened almond or cashew milk (your own or store bought)

5-6 frozen whole split apricots, picked fresh and frozen

2 T coconut sugar or raw honey

1/8 tsp white stevia extract (optional or ¼ tsp stevia leaf powder--optional)

3 heaping T cacao nibs or 3 T cacao powder (or cocoa powder, which is not raw)

1 tsp cinnamon

½ c cashew pieces

Making sure liquid and frozen fruit are in the bottom of blender, blend for a minute or so until smooth. You can also make this more like ice cream/sorbet by using less almond milk and/or more frozen apricots. Awesome protein and nutrient rich popsicles, too!

Quick Apricot Topping

Makes a little over 2 cups, enough for an average family

1 c apricot puree or about 8-10 frozen apricot halves

1 c filtered water

¼ c honey

Or 1/8 tsp white stevia extract

Optional, singly or any combination of the following:

1 inch piece cinnamon stick, removed when topping is done

2 whole cloves, removed when topping is done

1 tsp vanilla flavor added when cooled

1 tsp orange flavor added when cooled

Heat over medium heat until boiling and begins to thicken to desired consistency, several minutes. Serve hot or allow to cool and serve or refrigerate for later.

Easy Apricot Mint Refresher

Makes 1 gallon

We have chocolate mint in our herb garden, but any mint will do.

3 sprigs fresh mint, about 4-5 inches long, washed and drained

4 apricots, somewhat soft, washed, split and pitted

Sweetener of your choice, to taste (We use ½ tsp white stevia extract powder)

About 1 qt hot filtered water, 3 qt cool filtered water

Put mint and apricots in gallon jar or jug and add 1 qt hot (boiling or nearly) water with sweetener. Allow to steep until water is relatively cool. Add 3 qts cool water and enjoy over ice! Can strain into your glass if you like or strain the whole batch. We enjoy leaving everything in there as the flavor deepens over time. Refrigerate remainder as it will spoil quickly in the heat of summer.

One Apricots on Salad Idea—out of limitless possibilities

Per serving, layer on plate:

Chopped Escarole, about ½ c

Torn Radicchio, 1-2 leaves

Spinach (we used wild spinach), about ½ c, torn

Red Oakleaf Lettuce, several small leaves, torn

3-4 Fresh ripe, but firm apricots, washed, split and pitted

8 Grape tomatoes

¼ Red bell pepper, sliced

¼ c Pumpkin seeds, lightly roasted in olive oil, with tamari

2 T favorite dressing, lemon and olive oil with basil is lovely