Stone fruit season has finally arrived! The market booths are filled with sweet, juicy peaches, plums, nectarines, apricots, pluots, and apriums. Did you know California grows about 90 percent of the nectarines and plums produced in the US and approximately 70 percent of all the peaches? A Bounty of Varieties With over 200 varieties of...Read More

A light savory and sweet couscous salad with crunchy pistachios is a perfect side dish with grilled chicken, lamb or pork or as a side dish for a barbecue or summer picnic. INGREDIENTS: 2 cups Israeli or pearl couscous 1 cup dried apricots, diced 1/4 cup fresh mint, chopped 1/2 cup green onions, thinly sliced...Read More

When it comes to apricots, there is one variety that stands out above the rest – the Blenheim apricot, a true California treasure. This variety gained prominence in the United States when it was introduced to California’s Santa Clara Valley in the 1880s. The region’s warm climate, ample sunshine, and well-drained soil provide ideal conditions...Read More

This fresh fruit kuchen is sort of a cross between a flan and a fruit-filled pancake. It’s not too sweet, and is delicious as a dessert or even for breakfast or brunch! If you don’t have fresh apricots, feel free to substitute sliced peaches or nectarines. For Crust: In a food processor bowl, combine: 1...Read More

INGREDIENTS: 5 cups ripe Blenheim apricots (about 3-1/2 lb.) 1/4 cup fresh lemon juice 7 cups sugar, measured into a separate bowl 1 box Sure-Jell fruit pectin (powder) 1 teaspoon pure vanilla extract (optional, but nice) 1/2 teaspoon butter or margarine (helps reduce foam) METHOD: Bring boiling-water canner, filled two-thirds with water, to simmer. Wash...Read More

INGREDIENTS: 1/4 cup crushed pineapple 4 fresh Blenheim apricots, diced 6 strawberries 1/2 banana 1 1/2 cups ice 1 tablespoon skim milk powder 1 heaping tablespoon high-quality protein powder (optional) 1 teaspoon flax seed oil (optional) METHOD: In a blender, process the fruit with the rest of the ingredients. Blend until thoroughly mixed and serve....Read More

Our favorite apricots to use for these bars are the flavorful heritage Blenheims. The flavor is extraordinary. INGREDIENTS: 2 lbs. ripe apricots, cut in half and pits removed 3/4 cup sugar, use more or less depending on the ripeness and sweetness of apricots 1 tablespoon orange liqueur (such as Grand Marnier) 1 cup all-purpose flour...Read More

INGREDIENTS: 4 cups fresh apricot halves 1/4 cup white sugar 3/4 cup brown sugar 1/2 cup all-purpose flour 1/2 cup butter, cut into pieces 3/4 cup old-fashioned rolled oats METHOD: Preheat oven to 350°F. Lightly mist a 9 x 12-inch baking pan or dish with non-stick spray. Arrange the apricots in the pan and sprinkle...Read More

These old fashioned hand pies are perfect for summer picnics. Make a double batch — they will go quickly! INGREDIENTS: Filling: 8 ounces dried apricots 1 cup sugar 2 cups water 1/4 cup butter 1 tablespoon lemon juice (optional) 1/4 teaspoon nutmeg Dough 2 cups all-purpose flour 1 teaspoon salt 1/2 cup shortening 1/2 cup...Read More

INGREDIENTS: 1/4 cup and 2 tablespoons olive oil 2 onions, chopped 4 cloves garlic, minced 2/3 cup dried apricots 3 cups red lentils 10 cups vegetable or chicken stock, plus more if needed 6 plum tomatoes, peeled, seeded and chopped 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried thyme Salt and freshly ground pepper,...Read More