June is apricot month! Summer is finally here, but it still doesn’t feel like it here in the Midwest. It was a cold, rainy weekend and this week probably isn’t going to see over 70 degrees. Good thing we’re headed to sunny Mexico for a friend’s wedding this weekend!
Despite the cooler weather, we should start seeing local apricots popping up at farmers markets this month or next. In warmer climates around the country, you’re probably seeing them already! Apricots are a pretty versatile stone fruit in both sweet and savory applications, as well as fresh or dried. In fact when searching for recipes using apricots, most of them called for dried or canned apricots. So if you are the type to preserve your summer bounty, there are plenty of uses for those apricots this winter too!
Fresh apricots are full of vitamins C and A, and fiber. They can be tossed into salads, pureed and added to sauces or dessert toppings, grilled alongside your meat or baked into a pastry or cobbler. The possibilities are endless! Head on over to our apricot link party to find recipes or add some of your own!