May Is Apricot Appreciation Month

Online, April 5, 2011 (Newswire.com) - Now is the perfect time to discover or re-discover this flavorful summer gem. Although apricots can be found in supermarkets at various times throughout the summer, May is when the first of the U.S. grown crop arrives and it's a perfect time to celebrate their wonderful flavor.

Most people are familiar with dried apricots but fresh apricots are truly a delicacy to be savored. Apricot production has been on an upswing in recent years, primarily in California. Farmers there, responding to consumer demand for more flavorful fruit, saw the apricot as the perfect solution. Many new varieties have a succulent, "backyard flavor" quality that will have you coming back for more.

Realizing that a truly ripe apricot takes special care and handling, some farmers have completely revolutionized the packing process by taking the packing process right into the field. This allows them to pick a riper piece of fruit, nestle the apricot into special trays (think of eggs in an egg carton) and then place cushioning air bags on top of the apricots before they are shipped. The apricots are chilled to a very cold temperature for shipping. Once they reach the grocery store and warm up, they will reach a state of juicy perfection in as little as one day.

Apricots are an excellent source of Vitamins A and C and a good source of potassium and fiber. And while they're outstanding when eaten fresh, they're also extremely versatile in recipes, working equally well in savory main dishes as they do in traditional desserts. Once apricots are soft and juicy, they can be stored in the refrigerator for up to a week.

Celebrate the start of summer's bounty with healthy, delicious, fresh California apricots!

Recipe

Easy Apricot Cobbler

Ingredients:

• Approx. 3 lbs. fresh apricots, pitted and sliced. (8-10 medium sized apricots)
• ½ cup old fashioned oats
• 1 Tbsp corn starch
• ¾ cup sugar
• ½ cup water
• 1 - 9 oz box yellow cake mix (or ½ box "regular" size cake mix)
• 1 stick (1/2 cup) melted butter

Instructions:

Preheat oven to 350º. Slice apricots in half and remove pits. Slice each half into 3 or 4 slices. Peeling fruit is not necessary. Place apricots in medium bowl, toss with corn starch, sugar and water until well coated. Empty fruit into 9 x 11 (or similar size) baking pan.
In a separate bowl, combine dry cake mix and oats. Spread dry mixture evenly over fruit. Drizzle melted butter over cake mix. Bake for approx. 30-35 minutes or until top is golden brown. Cool slightly before serving.