The Bergeron apricot, France's most widely grown variety from the Rhône Valley, boasts a meltingly tender flesh when perfectly ripe, making it one of the juiciest options. Close behind is the sweeter Orangée de Provence or the Orangered with its firm texture and musky aroma. These favorites hit markets from late June onward—sometimes earlier in hot years like this one. Whether fresh, grilled, stewed, or sautéed, their subtle flavor differences and vibrant hues make them versatile for any dish.
Packed with essential minerals like potassium, iron, copper, and magnesium, apricots are a top choice for athletes supporting high muscle demands. Their high vitamin A content also aids cell growth and bolsters immune function, especially beneficial for pregnant women. Drawing from nutritional expertise, these seasonal gems offer proven wellness perks backed by dietary science.
Many dried apricots are preserved with sulfur dioxide to maintain color and nutrients, but this can trigger allergies in sensitive people, particularly those with asthma—always check labels for sulfites. Apricots also deliver powerful antioxidants, including flavonoids, which studies link to neutralizing free radicals, potentially reducing risks of cardiovascular disease, certain cancers, and chronic conditions.
Bulgur Salad with Roasted Apricots, Rosemary, and Feta (Serves 2)
An inventive dish from the blog My Happy Fridge.
80g bulgur
2 handfuls young salad shoots
6 apricots
Brown sugar
A dab of butter
3 rosemary sprigs
1 packet feta
Mixed seeds
½ chicken bouillon cube
Prep apricots: Halve, sprinkle with brown sugar, butter, and rosemary. Roast at 180°C for 20 minutes.
Cook bulgur: Use equal parts water and bulgur. Boil water with bouillon cube, remove from heat, add bulgur, cover, and let swell.
Assemble: Toss salad shoots and bulgur in a bowl. Top with seeds, crumbled feta, and roasted apricots.
Rustic Peach, Apricot, Pistachio & Basil Tart
A fresh twist on classic apricot tart from PtitChef.
Almond Shortcrust Pastry:
150g cold butter
200g flour
90ml cold water
50g ground almonds
25g sugar
Pinch of salt
Filling:
3 apricots
2 peaches
50g pistachio chips
1 tbsp lemon juice
80g brown sugar
Few basil leaves
Mix flour, almonds, sugar, salt, and cubed butter until crumbly. Add water to form dough; chill 1 hour. Roll to 30cm on parchment; chill again. Cut fruit into 8-10 wedges. Preheat oven to 180°C. Mix lemon juice, 50g brown sugar, and half pistachios; spread on dough center, leaving 4cm border. Arrange fruit wedges. Fold edges over. Top with remaining pistachios, sugar, and butter shavings. Bake 30-40 minutes until golden.
Light Cottage Cheese and Apricot Ice Cream (Serves 4)
A refreshing treat from The Icing on the Jersey.
500g ripe apricots
500g cottage cheese
50g sugar
Wash, halve, and pit apricots. Blend with cottage cheese and sugar until mostly smooth, leaving some chunks. Churn in ice cream maker 30 minutes or freeze in lidded container, stirring every 30 minutes for 3 hours.
