Apricots have a small window of opportunity: yesterday they were still firm, today they smell wonderful, and tomorrow the first ones will already be soft. That is exactly why it is worth not just dumping everything into a bowl after buying or picking them, but taking a moment to sort the fruit. This saves money, prevents food waste, and makes the sweet summer fruits usable even if you aren't baking a cake right away.
The topic is particularly relevant right now: the apricot season is underway in Austria, and heat can cause fruit to ripen faster. For households, this means: it is better to buy smaller quantities, process ripe apricots quickly, and preserve supplies in a targeted manner.
Sort apricots first
The most important step happens right at home. Place the apricots side by side on a tray or board and divide them into three groups:
- Still firm: These fruits can ripen at room temperature, ideally in an airy spot and not in direct sunlight.
- Just right: Fragrant, slightly soft, and without bruises. These apricots should be eaten or processed within a short time.
- Very soft or with bruises: Do not leave these fruits sitting around any longer. Generously cut away any bruised areas and use the rest immediately for compote, stewed fruit (Röster), smoothies, jam, or cake.
Moldy fruit must be discarded. With soft fruit, it is not enough to just cut off the mold generously, because the mold can spread through the food more quickly.
Where best to store apricots
For aroma, room temperature is often more pleasant than the refrigerator. Apricots are sensitive and can lose flavor or develop spots if stored at temperatures that are too cold. At the same time, very ripe fruit spoils quickly on hot days. Therefore, this rule of thumb is practical: let firm fruit ripen in an airy spot in the kitchen, and either use very ripe fruit immediately or keep it cool for a short time if it would otherwise spoil.
Do not store apricots packed tightly in a deep bowl. A flat tray, a plate, or a wide bowl where you can see bruises immediately is better. Apples and tomatoes should not be placed directly next to them because they release the ripening gas ethylene and can cause other fruit to ripen faster.
Freezing apricots: how to keep them easily portionable
If there are more apricots than can be eaten, freezing is the fastest rescue. Wash the fruit, dry it well, halve it, and pit it. Cut away very ripe spots. Then pre-freeze the halves on a board or baking sheet and only transfer them to freezer boxes or bags later. This prevents everything from sticking together in a block.
Halved apricots are practical for cakes, dumplings, or stewed fruit. For yogurt, quark cream, ice cubes, or quick sauces, you can also puree very ripe fruit and freeze it in portions. Label the box with the contents and date, otherwise a good supply will quickly become a mystery in the freezer.
Quick ideas when you need to use up apricots
- Apricot stew (Marillenröster): Simmer apricots with a little water or juice until soft, round off with vanilla or cinnamon to taste, and eat with yogurt, quark, or pancakes (Palatschinken).
- Compote: Briefly simmer halved fruit and fill into clean jars while still warm if they are to be eaten soon.
- Breakfast: Chop soft apricots and mix with oatmeal, yogurt, or quark.
- Cake topping: Halve and pit ripe fruit and place on sheet cakes, quark mixtures, or crumble dough.
- Quick jam: Small quantities are well-suited for a quick pan-jam that is kept in the refrigerator and used up soon.
If you notice when shopping that the apricots are very soft, plan to use them up right away. Firmer fruit is more pleasant for on-the-go or as a snack; for jam, stewed fruit, and cakes, they can be significantly riper.
Combine well with existing supplies
Apricots are great when you want to use up small leftovers. A few spoonfuls of yogurt, quark, whipped cream, older cookies, nuts, oatmeal, or a piece of cake base quickly become a dessert with stewed apricots. For children, you can fill apricot puree into ice pop molds or layer it with yogurt.
Anyone checking the refrigerator anyway can combine this with other summer foods. The tips from fit well here. For light summer dishes, also fits. If it can be sweeter, are a simple base for apricot stew.Storing food correctly in heat and Packing the cooler correctlyWhat helps when shoppingSummer kitchen without a stoveBuy apricots according to your planned consumption if possible: some firmer ones for the next few days, some ripe ones for immediate use. Local fruit directly from the farm or market is often particularly aromatic but must also be processed quickly. Anyone wanting large quantities for jam or for freezing should plan enough time for the same or the next day.PancakesFor everyday life, the rule is: better to spend ten minutes sorting today than to throw away half the bowl the day after tomorrow. Especially with sensitive summer fruit, this is the simplest cost-saving measure.
ORF Burgenland: Heat ensures particularly sweet apricots
BMLUK: Storing food correctly
DIE UMWELTBERATUNG: Storing food correctly
Read also
- Storing food properly in the heat: Fridge check for hot days
- Packing a cooler correctly: Bringing groceries and picnics home safely in the heat
- Summer kitchen without a stove: 7 cold dinners for hot days
- Recipe for Palatschinken
- Recipe for apricot punch
Sources and further information
- Understanding agriculture: Storing fruit correctly
- Wachau Apricot PGI: Shopping guide
- BMLUK: In season now – the Wachau apricot
- for storing apricots correctly: saving, freezing, and using up ripe fruit
- Saving food
- Season
Article image: AI-generated symbolic image.
