Apricot season is here and will be with us until August. We’ve put together a collection of sweet, savoury and boozy recipes including Apricot Tartlets, Grilled Apricots, Mozzarella and Prosciutto Salad, and an Apricot Bellini. Look for bright orange apricots with a rosy or peachy blush to get the most sweetness and flavour from the fleeting fruit.

Related – More ingredients of the week

Apricot trees grow wild in the mountains of north-western China and central Asia, where they are estimated to have been cultivated for the past 5,000 years. The exact origin of the Prunus armeniaca (Armenian plum) tree is unknown, although it is thought to have originated in Armenia as the scientific name suggests.

British Columbia (the south end of the Okanagan Valley and the Similkameen Valley in the Cawston-Keremeos areas) is the only province in Canada that produces the stone fruit commercially. The majority of the world’s apricots are grown in Turkey, followed by Iran and Uzbekistan.

Nutritionally speaking, apricots are an excellent source of beta-carotene, vitamin C, dietary fibre and potassium, and a very good source of vitamin A. There are 74 calories in 1 cup of halved apricots (155g).

The Sweet

Courtesy of White on Rice Couple

Basil Poached Apricots à la Mode

For occasions when you’re lucky enough to have an abundance of apricots, try poaching them with fresh basil. This recipe for Basil Poached Apricots à la Mode from White on Rice Couple calls for basil blossoms from the garden, which you can substitute for Italian basil leaves if you don’t have access to blossoms.

Apricot Tartlets

These tartlets from Manger have a shortcrust pastry base and apricot crème fraîche centre. They’re easy to make and have a lovely, warm colour.

Apricot and Lemon Verbena Pops

Anita of Dessert First offers her take on the classic creamsicle in this popsicle recipe. It combines pure apricot flavour with a creamy lemon verbena swirl. If you’d prefer a more classic creamsicle flavour, try a few drops of vanilla extract in the creamy mixture instead of the lemon verbena.

The Savoury

Courtesy of Manger

Pork Filet Mignon with Apricot and Prunes

An apricot and prune-filled pork ‘filet mignon’ recipe from Manger is served with a mustard wine cream sauce. Mimi Thorisson writes, “This meal reminds me of my grandmother’s blue Wedgwood porcelain collection on her buffet table – elegant and old-fashioned.”

Apricot Salad with Rye Croutons

This delicious, seasonal salad from Scandi Foodie incorporates fresh, ripe apricots, rocket, walnuts, Herbs de Provence and rye croutons.

Grilled Apricots, Mozzarella and Prosciutto Salad

Helene of Tartelette pairs this Grilled Apricot & Prosciutto Salad with Grilled Salmon Sandwiches with Pesto Avocado Spread. Sounds like the perfect summer lunch!

The Boozy

Kentucky Breakfast (courtesy of The Kitchn) and Apricot Bellini (courtesy of Serious Eats)

Kentucky Breakfast

Bourbon for brunch? Jeffrey Morgenthaler of the Clyde Common in Portland, Oregon, who developed this recipe, writes, “Its smooth, sweet caramel-vanilla notes make [bourbon] a perfect brunch partner, especially when dosed with a little apricot jam and frothed up good and proper with an egg white.” For tips on mixing with egg whites, see this article from OregonLive. (via The Kitchn)

Apricot Bellini

Another cocktail proposed as a brunch drink, this twist on the classic Bellini from Serious Eats was adapted from 101 Champagne Cocktails by Kim Haasarud. Mix apricot nectar, apricot brandy, cognac and sparkling wine for a refreshing, fruity drink.

Apricot Blossom

This cocktail from Saveur balances fruity, spicy and sweet flavours in using apricot liqueur, lemon juice, mint leaves, brewed orange spice tea and simple syrup. They recommend using a medium-bodied rum so that the other flavours aren’t overwhelmed.

Source for nutritional information: Self Nutrition Data