The Sharlyn melon has a cracked skin with tan and yellow-orange coloring. Superficially resembling an elongated Cantaloupe, the Sharlyn does not possess the sweet unctuous flavor of Cantaloupes, rather a more restrained balance of sweetness
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Inventory, 120 ct : 0
This item was last sold on : 05/05/13
Apricots are available in the late spring through summer.
The apricot, Prunus armeniaca, is a species of the genus, Prunus. It is classified as a stone fruit alongside plums, cherries, peaches, mangoes and almonds. The apricot has become the parent fruit along with plums, peaches and nectarines for dozens of successful interspecific hybrids such as pluots and apriums. Apricots are classified into three groups: Central Asian, Persia-Caucasian and European. There are dozens of different apricot cultivars that are bred for early, mid and late season ripening, superior flavor, flesh quality, coloring and even the ability to withstand long-term shipping. Popular apricot names include Blenheim, Sungold, Wilson Delicious, Hunza and Royal Rosa.
Apricots are one of the smaller stone fruits. Their shape is rounded yet oblong. The skin is smooth and velvety, golden orange with slight rosy blushing, depending on variety. The fruit contains a loosely connected central pit. Younger apricots will be slightly firm, and somewhat sweet, yet lacking developed flavor as they ripen even after they are harvested. Ripe apricots are sweetforward with a slightly tart finish and a juicy, tender mouthfeel.
Apricots can be eaten raw, dried, pureed, roasted, grilled, baked or cooked into jams. The kernels (pit) of Central Asian varieties are also roasted and used to make apricot kernel oil. Apricots pair well with other stone fruit, including cherries, almonds and plums. They can be utilized for fresh fruit salads, for savory salads and appetizers and for desserts. Other complimentary pairings include honey, egg custards, seafood such as scallops and prawns, lavender, lemon, orange, cardamon, pistachio, cayenne, pepitas, mascarpone, burrata, chevre, vanilla, white chocolate, yogurt, hazelnut and olive oil. Apricots can be added to cakes, muffins and cookies and be made into ice cream and gelato.
The apricot is native to and originally discovered in the mountainous regions of north central and north western China. Trade routes, exploration and time would spread the fruit from Asia into Europe and eventually the New World. Most New World apricots are of European origins. Central Asian apricots are still relatively new to North American growers as they do not have the visual appeal of plumper European varieties yet they are considered to be the most delicious in fruit flavor and texture. Apricot trees are fairly disease resistant and do not respond well to fertilizers. Fertilizers encourage weak growth and make trees more susceptible to disease and insects. The trees love full sun, hot dry summers and sheltered cool to cold but frost-free winters. Fruits will crack under humid, wet conditions.
Restaurants currently purchasing this product as an ingredient for their menu.
|Uptown Tavern||San Diego CA||619-203-8584|
Recipes that include Apricots. One is easiest, three is harder.
|The Kitchn||Poached Apricots with Vanilla and Cardamom|
|What Katie Ate||Baked Apricots with Lemoncello|
|Chocolate and Zucchini||Apricot and Melon Crumble with Pinenuts|
|Kalyn's Kitchen||Caprese Salad with Apricots|
Someone spotted Apricots using the Specialty Produce app for iPhone and Android.
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Near Lincoln, England, United Kingdom
About 110 days ago