With the availability of fresh, ripe Blenheim apricots throughout San Benito County, BenitoLink reached out to several family farms to discover their favorite recipes.
Whether cooking with a freshly picked batch of fruit or adding chopped pieces of dried apricots to a dish, there is sure to be a recipe to make your mouth water.
The Farm Bertuccio’s Apricot Strudel
- ½ lb. margarine
- 2 cups flour
- 1 cup sour cream
- ½ cup chopped dried apricots
- ½ pint apricot jam or spread
- Juice of 1 lemon
- 1 cup shredded coconut
- 1 cup walnuts
Mix the margarine, flour and sour cream, and refrigerate overnight. Mix together dried apricots, apricot jam and lemon juice in a saucepan over medium heat until jam is melted. Add shredded coconut and walnuts and mix well. Divide dough into four parts and roll each into 10” x 5” rectangles. Spread 1/4 of the apricot mixture down the center. Roll ever edges to cover filling. Repeat with other three parts. Bake for 30 minutes at 350°. Sprinkle with powdered sugar. Enjoy!
Apricot King Orchards Sweet and Sour Apricot Chicken
- 1 (3-4 lbs) chicken cut into parts
- 1/2 cup rice wine or white wine vinegar
- 1/2 cup sugar
- 3 tablespoons soy sauce
- 2 tablespoons sherry
- 3 tablespoons catsup
- 2 tablespoons peanut oil
- 6 fresh apricots, halved and pitted (about 10 oz.)
- 2 tablespoons cornstarch
- 1/4 cup water
- 3 green onions, cut into two-inch lengths, then slivered
Cut chicken parts into smaller pieces (about two inches each), using a cleaver and whacking straight down right through the bone. Combine vinegar, sugar, soy sauce, sherry, and catsup for sauce and set aside.
In a wok or large frying pan, stir-fry chicken over high heat in oil for 10 minutes or until tender and golden brown. Add apricots and stir-fry for one more minute. Pour sauce mixture over chicken and cook, stirring until thickened. Garnish with green onion slivers. Serve with rice, if desired.
B&R Farms Blueberry, Jicama, Apricot Salsa (or salad)
- 1 cup fresh blueberries
- 1 cup B & R Farms Slab Dried Apricots
- 1 cup diced jicama
- 1/3 cup chopped cilantro
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped jalapeno pepper (stemmed and seeded)
- Juice of 1 large lime and salt to taste
In a medium bowl, combine blueberries, dried apricots, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well-mixed. Season with salt to taste. You can dice ingredients fine for salsa or chunky for salad.
Fairhaven Orchards Lucille’s Famous Apricot Pie
Filling for two-crust pie:
- ¾ cup sugar
- 3 tablespoons tapioca
- ½ teaspoon cinnamon
- 4 cups sliced fresh apricots (about three pounds of fresh apricots)
- 2 tablespoons lemon juice
- Pinch or two of lemon rind butter
Combine dry ingredients together and add to sliced apricots. Mix in lemon juice. Turn apricot mixture into a pastry-lined 9” or 10” pie pan. Dot the top of the apricot filling with butter. Adjust the top crust and flute edges; cut vents, or make a lattice top. Bake at 400° for 15 minutes. Then at 350° for one hour.
Hint: to prevent crust edges from burning, line the edge of the pie with a strip of foil.