Growing apricots in the UK has long been seen as something of a challenge for gardeners. The little orange, stoned fruit is a native of hotter parts of the world, notably southern Europe and Asia, meaning our damp, cool growing conditions aren’t an ideal match.
But apricots are a valuable crop, much enjoyed here, so in recent years growers have been working hard to develop cultivars more suited to our milder climes, with Moorpark and Tomcot varieties becoming the most popular.
Perfect growing conditions require a mild spring followed by a warm and wet summer. If we get that, the fresh fruits will be available from May to the end of summer with production peaking in July and August. With annual British production now exceeding 200 tonnes (largely from the south and south west), there’s a reasonably good chance of finding British apricots in your local shops this month.
The home-grown fruit seems to have a slightly different flavour profile to continental imports, with a greater depth of flavour, more acidity in the skin and an unctuous texture. The longer, slower growth is likely to be the cause of these differences.
And here’s an interesting fact for you – the Italian liqueur Amaretto is widely thought to be flavoured with almonds. In fact, it is an extract of apricot kernels.
Try: Honey-roast apricots with yoghurt sorbet (p. 193)