Taste of the Season
by JEREMY FLETCHER
From baby food to brandy and virtually everything in-between, the apricot has firmly solidified itself as a favorite fruit of Northern California. And well it should, as San Joaquin County routinely leads the state, nation, and the world in apricot production.
One of the first fruits each summer, the growing season is short—just a few months—but the popularity of this 4,000 year-old fruit makes it in high demand. The apricot was originally grown in China but made its way across the Mediterranean and eventually to San Francisco, where the first production of apricots was recorded in the late 1700s.
A source of Vitamin A, the cousin to the peach is most commonly dried, jarred, and jammed. The fruit is enjoyed by the young, as one of the top baby foods, to the old, as apricots can be made into both brandy and wine.
More than 90 percent of the apricots grown annually in the United States come from California, with over four hundred growers producing the fruit on 21,000 acres of orchards in Northern California alone. Locally, Orchard Gold Apricots of Tracy has produced and shipped apricots for over 75 years. The family-owned business offers the fruit fresh or dried, or even dipped in chocolate and vanilla (www.orchardgoldapricots.com).
With twenty different kinds of apricots in California alone, the most popular varieties include Pattersons, Blenheims, Tiltons, and Castlebrites.
Fresh Apricot Ripple Ice Cream
1 1/2 cups pureed or mashed fresh apricots
1 Tbsp. fresh lemon juice
3/4 cup sugar
1 quart vanilla ice cream
1/2 cup heavy cream
1/4 tsp. almond extract
Directions
Mix puree with lemon juice and sugar. Chill for 30 minutes. Soften ice cream slightly. Whip cream and add flavoring. Mix puree, ice cream, and cream quickly, but not thoroughly—just enough for a ripple effect. Freeze until firm. Serve with additional fresh apricots for a tangy topping. Serves 6-8.
California Apricot Pecan Waffles
1 lb. fresh apricots*
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
3 Tbsp. sugar
2 cups buttermilk
1 large egg yolk
1 Tbsp. vanilla extract
1 Tbsp. canola oil
¼ cup finely chopped pecans
3 large egg whites
* 1 can (15 oz.) California apricot halves may be substituted when fresh apricots are not available. Note: An easy topping can be made by mixing ½ cup of juice or syrup with 1 cup vanilla low-fat yogurt.
Directions
Heat waffle iron. Dice apricots. Combine whole wheat flour, all-purpose flour, baking soda, baking powder, and 1 Tbsp. sugar; set aside. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans. Beat egg whites until soft peaks form; add remaining 2 Tbsp. sugar and continue beating until firm peaks form and egg whites are shiny. Stir ¼ of egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle. Cook about 4 minutes. Serves 8.
