Reasor's
Reasor's Large Apricots
What it is
These are large, ripe apricots, a stone fruit known for its sweet and slightly tart flavor. They have a fuzzy skin and a single large pit in the center. The flesh is soft and juicy when ripe, making them a delightful fruit for snacking or cooking. They are typically sold fresh and are a seasonal item, often appearing in late spring and summer.
How people cook with it
Apricots can be enjoyed fresh or incorporated into a variety of dishes, both sweet and savory.
- Fresh snacking
- Baking in pies
- Grilling alongside meats
- Making jams
To prepare apricots, wash them gently under cool water. You can slice them in half and remove the pit, or dice them for recipes. They are excellent baked into tarts, pies, and crumbles, where their natural sweetness intensifies. Grilling or broiling them brings out a caramelized flavor, making them a good accompaniment to pork or chicken. They also lend themselves well to sauces and chutneys, adding a fruity dimension.
How it differs from similar foods
Compared to smaller varieties, these large apricots offer more substantial flesh per fruit. Their size can make them easier to handle for slicing and pitting. The flavor profile is generally consistent with other ripe apricots, balancing sweetness with a pleasant tang.
Who it is for
Home cooks and bakers who enjoy working with fresh, seasonal fruit will find these apricots versatile.
How to keep the rest
Store ripe apricots at room temperature for a day or two to finish ripening. Once ripe, refrigerate them in a single layer to prevent bruising. They are best consumed within a few days of ripening for optimal flavor and texture.