Apricot

Abricot

What it is

Its Latin name blames Armenia, but the tree came from China, where it was cultivated four thousand years ago. The name travelled through Latin praecoquum, the early-ripening one, into Arabic and back into Europe with the article attached.

In the kitchen

It does not ripen after picking — only softens. A hard pale apricot will never become sweet, so buy by smell.

Goes with

Almond Honey Vanilla Peach Rosemary Pistachio Cream Thyme

Same species

Bergeron apricot Almond Almond flour Almond oil Amardine Amarena cherry in syrup

Also used with

Black locust flower Anise hyssop Apricot kernel Apricot kernel oil Arrowroot starch Beeswax

In season alongside

Blueberry Loquat Blackberry Cantaloupe melon Mara des Bois strawberry Greengage

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