Fruit

Apricot

アンズ　あんず　anzu

Also known asanzu

At its best in Jun, Jul

Apricot (anzu), Japanese fruit — Apricot (anzu) is at its best in Jun, Jul. It is in the market from Jun to Jul.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Apricot: Eaten fresh — Eaten fresh

Ripe fruit can be eaten skin and all; sweet and tart.

Apricot: Jam — Jam

Stoned and cooked with sugar; a vivid colour.

Apricot: In syrup — In syrup

Halved and poached in light syrup.

Apricot: Dried — Dried

Halved and dried in the sun or at low heat.

How to choose

Evenly orange, with a soft fuzz and a good scent. Fruit with green left on it is sharply sour.

Storage

It does not keep; refrigerate and eat within two or three days. Cook what you cannot finish.

Main areas

Aomori
Nagano

Good to know

Native to China, it reached Japan in ancient times. Fresh apricots bruise easily and are rarely seen far from where they are grown. The Mori district of Chikuma in Nagano is known as the "village of apricots". The kernel inside the stone gives almond tofu its scent.

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