Sour apricots?
A poster on the SF board wrote ...
I bought some green almonds at the Bowl today.
Right next to them was a box of "sour apricots." They looked like small, green, unripe apricots.
A young woman was nibbling on one of them. I asked her what they were. She said "green almonds." I pointed to the green almonds and she said, "they're the same. My family used to grow these. They are just like the green almonds."
I bought some.
They taste just what you would expect -- sour, unripe, unpleasant. The pit is soft, and is also unpleasant (but in a different way).
Any ideas on how to use "sour apricots"?
rworange
Apr 02, 2007 04:28PM
With a lot of sweetening. J/K.
Do you suppose they could be used as one would use kumquats?]
I just Googled and here's what I found at Cooks .com
http://www.cooks.com/rec/search/0,1-0...
Seems there are quite a few recipes where you can use sour apricots. Personally I've never seen them in the markets
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I also bought some of these sour green apricots at Berkeley Bowl, brought them home, tasted them and had absolutely no idea what to do with them.
I was at Nibblers Eatery in Pleasant Hill yesterday talking with the chef/owner and he said that they are actually a staple in some middle eastern countries. He said they are meant to be eaten cooked in dishes such as tagine.
I actually took mine (before I learned this) and put them in alcohol to try and make a liqueur. I anticipate that it will fail miserably but you never know!
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I've seen these in Middle Eastern groceries too, alongside the green almonds. I wonder if you could use them like green (unripe) plums, to make tkemali?
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