Hugh Fearnley-Whittingstall in today’s Guardian writes about the golden wonder that is the apricot.
A juicy, ripe apricot, eaten straight from the tree, is one of the sweetest treats summer has to offer. But this brilliant fruit pays dividends in other ways, too …
I was only thinking yesterday that I usually only taste apricots either in a yoghurt or fromage frais or in apricot jam.
Think I might need to look at this fruit again.