UK stone fruit growers are on the cusp of a bumper harvest, with prime conditions predicted to yield exceptional crops of apricots and peaches. The weather may have been patchy in recent months, but British orchards appear to be flourishing – Godshill Orchards on the Isle of Wight is just one example, with 4,000 apricot trees ready to burst into fruit.
Apricots thrive in specific conditions: cold winters, mild springs and hot summers. This year's weather has seemingly met these requirements, suggesting a strong harvest. Italy, where the apricot season begins earlier due to its warmer climate, has already reported a good year – with some discussion of a potential surplus.
When selecting apricots, a deep orange colour generally indicates ripeness and sweetness. While a strong colour is often a good guide, it's worth noting that shade alone does not always guarantee perfect sweetness or texture. However, the hope is for fragrant and luscious fruit, ideal for a variety of culinary applications.
Both apricots and peaches possess a unique balance of sweetness and acidity, making them incredibly versatile. They complement savoury dishes surprisingly well, pairing beautifully with thick slices of mozzarella and basil for a vibrant summer starter. Thin slices of prosciutto or smoked ham also create a delightful 'summer on a plate' combination with wedges of these stone fruits, requiring minimal preparation.
For fruit that might be less than perfectly ripe or slightly 'woolly' in texture, heat can be a transformative element. Halved apricots or peaches can be lightly brushed with oil, seasoned with salt and briefly seared on a griddle pan or barbecue to enhance their sweetness. Alternatively, brushed with honey and grilled, they become a delicious accompaniment to dishes like grilled halloumi or can be incorporated into tarts with ingredients such as gorgonzola and thyme.
Beyond savoury pairings, stone fruits excel in desserts. Chunks of apricot or peach steeped in cold rosé with ice and basil offer a refreshing pudding. Ripe apricots torn in half and topped with ricotta, honey and pistachios provide a simple yet elegant treat. As temperatures rise, blending these fruits into a purée with a little sugar and freezing it allows for an icy granita, perfect for cooling down.