Summer fruits can be tricky. Peaches can go from rock hard to mushy in, it seems, a single day. That’s why, for many of us, it’s just safer to go with nectarines.
And then there are those apricots. They too can begin life hard and almost tasteless, then transition to useless muck. The inherent apricot flavor is so soft, so delicate that it can somehow disappoint us. What to do?
Grill them. Just grill them until they soften and begin to show these lovely grill marks. The flavor is intensified and makes the apricots ready for a multitude of uses:
- Integrated into a salad
- Part of fruit salsa with peppers and onions
- Sweetened and put atop pound cake or ice cream
- As an add-in to a vanilla ice cream base
- Just by themselves, perhaps with a topping sugar or whipped cream
Don’t give up on those peaches or the nectarines. And don’t pass by the apricots. They are just a few moments of grilling away from summer pleasure.