Fruit of the season - Apricots

It is difficult to describe the taste of a sun-ripened apricot. It is equally difficult to describe the colour of a ripe apricot, which has inspired so many paint and material swatches. Let us suffice to say that a perfectly grown and ripe apricots sport a warm colour and a taste that will keep even the sourest old plum-face happy! What more can one ask of a home-grown fruit?




If you grew up in an old suburban area with a large backyard and are asked which garden tree you have the fondest memories of, there’s a good chance it will be the apricot tree… Dark and bare in winter, the Apricot trees would suddenly burst out into a tree overflowing with blossom in spring, and almost overnight it would be covered in lush foliage that a few weeks later shaded and protected a mass of marble-sized furry fruit sitting on knobbly spurs. In the following weeks, before harvest time in December and onwards, the old folk would start protecting the yellowing, downy fruit against fruit flies, but primarily against marauding neighbourhood kids.



How to make apricot jam

Home-made apricot jam used to be the saving grace of many families, as it was made and sold for extra income. If you have lots of fruit, cook some yourself.





How to make apricot foam

Have you ever eaten a huge bowl filled with a variety of creamy, fruity and foamy puddings dished up by the motherly ladies at church bazaars, and wondered how they make them? This is what to do with some of your apricot harvest:



1 cup sugar
2 cups boiling water
12 to 20 ripe apricots
2 dessert spoons gelatine
½ cup boiling water
Whites of 2 eggs
1 cup fresh cream





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