A day or two I stumbled across a recipe for using unripe peaches. You know the sort: they look ripe and promising but in reality they are never, ever, going to ripen and nothing you can do is going to change that. The recipe was from Food52′s Genius category and you can find it here.
Here we sometimes get a problem with nectarines in August so I was intrigued. But, it’s a little still too soon for the main nectarine crop (we’re still in cherry and strawberry season) so I filed the recipe until later in the year …
… only for a neighbour to drop by this morning with a bag of apricots in his hand.
About half of the fruit were underripe so were prime candidates for testing.
And the result?
From crunchy flavourless apricots to juicy, glistening fruit in less than
While the apricots were doing their thing I knocked up a leaf salad with some cold chicken and shavings of parmesan and then added the apricots and their dressing. Sadly we were too busy eating it to have the sense to take photos but you can see the gorgeousness of the fruit in this photo from the original recipe.