Peaches and apricots are ripe here, ripe now. They’re perfect for everything from sandwiches and salads to puddings
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The apricot orchards at Godshill Orchards on the Isle of Wight consist of 4,000 trees made up of six cultivars: sunnycot, tomcot, flavourcot, ladycot, perlecot and digat. Apricots like moderately cold winters, mild and relatively dry springs, and hot, dry summers. So, despite capricious weather, it looks as if it’s going to be an extremely productive year in the UK, and for peaches, too. The soft stone fruit season begins earlier in Italy (the name “apricot” probably comes from the Latin praecox, meaning precocious), and it has been a good year here, too, so much so that there is talk of a glut. But I am jumping ahead.
Of all the soft stone fruit, apricots are maybe the easiest to read: pale flesh with a greenish tint is a clear sign they are not ready; a deep, glowing orange one that they are – and the stronger the colour, the sweeter the fruit is the general rule. It is true, though, that the shade is no guarantee of sweetness or texture, and there is always a chance that the flesh will be woolly and bland (I have solutions), but the hope is for fragrant and luscious fruit.
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