Continuing with the summer stone fruit family—named for the stone-like shell sheathing their seed—this week is all about apricots. These “golden eggs of the sun,” as the Greeks titled them, are a fussy fruit that prefers a continental climate, but they’ll settle for a home in the Mediterranean with a cool, stable winter. That makes two of us. 

Our local apricots—now in season until the end of August—are particular to Southern Ontario, specifically in Niagara, Essex, and Chatham-Kent. Because of our erratic, cold winters and spring frosts, Ontario varieties are hardier and bloom later. 

The petite, blushing fruit is an impressive source of nutrients when eaten fresh, but what about dried apricots? Dried fruits have gotten a bad rap for having a high sugar content and concentrated calories, but the nutrients are packed in too. A cup of dried apricots contains more than double the fibre, almost four times the amount of iron, and greater amounts of vitamin A and potassium than a cup of fresh, halves of the fruit. Though, vitamin C, which is plentiful in raw apricots but heat sensitive, significantly decreases in the dried option. 

From chutneys to crumbles, apricots are culinary chameleons. If you’re seeking something rich and comforting, then head to one of Toronto’s treasures: Ravi Soups. They’re serving up a curried apricot and red lentil soup with fresh cilantro, cooling lime crème fraîche, and crispy shallots. 

If you’re looking to impress, request the “Apricot Fizz”—off the menu—at BarChef. Their cocktail wizardry has no limits and this summer special, made with sparkling wine, apricot bitters, apricot brandy, sage, and a sugar cube, satisfies my golden, Mediterranean dreams, for now.