15 Recipes To Savor Local Apricots
Here in the Pacific Northwest, we are lucky to have an incredible bounty of stone fruit ripe for the taking! You’ll find them all in the Co-op’s organic produce department: crisp apples and tender plums, vibrant cherries and mouthwatering peaches. And of course, sweet and juicy apricots.
Though you’ll often find apricots dried or made into preserves, we think the fresh, perfectly ripe apricots are worth sinking your teeth into. Whether you snagged a few from the Co-op’s Produce Department or handpicked them from a backyard tree, here are some of our favorite ways to enjoy in-season, locally-grown apricots.
Grilled Apricots with Chevre & Honey
A simple, elegant way to savor local apricots, this recipe calls for just 6 ingredients.
Apricots are drizzled in oil before being lightly grilled and brushed with a sweet orange-honey mixture.
Top them off with goat cheese and arugula for a delicious summer appetizer.
Stone Fruit Clafoutis with Cardamom
If you’ve never had one before, a clafoutis is essentially a light, fluffy, buttery baked dessert that is often made with cherries.
In this recipe, though, apricots are subbed in for cherries and cardamom is added to the mix to balance out all that sweet summer fruit flavor.
Enjoy this rich, custardy dessert at your next brunch alongside your favorite savory sides.
Honey Roasted Apricot Tart
Though this dessert recipe is by no means quick and easy, it is certainly worth the extra.
Fresh apricots are infused with star anise and honey before being layered on top of mascarpone in a pate sucree crust.
Enjoy this tart on a Sunday afternoon or bring it to your next summer BBQ.
Grilled Apricot Dessert Pizza
The best summer desserts are the ones that you can cook outdoors.
In this recipe, flatbread is lightly grilled before being topped with cream cheese, apricot slices, kiwi slices, and plum slices. Sliced almonds, mint, and a drizzle of honey are added on top for a dash of extra sweetness.
If you don’t have plums or kiwi on hand, you could sub in fresh peaches or nectarines instead.
If you find yourself with more fresh apricots than you can eat before they get all squishy, consider this recipe for apricot preserves!
Fresh apricots are pitted and chopped before being simmered with sugar, lemon juice, and a pinch of salt.
25 minutes later, you’ll end up with apricots in a jam-like texture perfect for spreading on your favorite Co-op bakery bread.
Apricot Cherry Salad
Sweet apricots and tart cherries are tossed along with romaine lettuce and avocado to create this light and flavorful summer salad.
As far as the dressing goes, this salad calls for a simple vinaigrette made of balsamic vinegar, stone ground mustard, olive oil, and salt and pepper.
Top your salad off with crunchy almonds, coconut flakes, and your other must-have salad fixings.
The best part about cobblers aside from their satisfying flavor and texture is the fact that they’re one of the easiest summer desserts to make.
Apricots and strawberries are tossed up with some sugar, cornstarch, lemon juice, and salt before being covered with a simple crumbly topping of flour, sugar, baking powder, rolled oats, and butter.
The whole dish is baked until golden brown and topped off with homemade cream or ice cream (from the Co-op!). Simple, easy-breezy, and a crowd-pleaser!
Another recipe for when you end up with too many apricots, this simple sorbet is a sweet and fruity way to cool off on a hot day.
Apricots are pitted and chopped before being pureed with lemon juice and combined with sugar water.
The whole mixture is churned with an electric ice cream maker to create the perfect light and airy texture.
Even More Apricot Recipes
- Apricot Fruit Leather from Natasha’s Kitchen
- Apricot Chicken from Simply Recipes
- Grilled Apricot and Corn Harissa Couscous from Last Ingredient
- Apricot Rice Pudding Pops from Epicurious
- Apricot Bread from Let’s Dish
- Apricot Breakfast Smoothie with Oats and Yogurt from Food Network
- Apricot Pie from Bowl Me Over