Oh, the humble apricot! While perhaps not the first fruit you’d associate with the Dutch polder landscape, you’d be delightfully surprised to find several charming farms in the Netherlands offering the joyful experience of picking these sun-kissed beauties yourself. And let me tell you, there’s a special kind of magic in it!
Imagine this: a warm, gentle breeze, the soft hum of bees, and rows upon rows of trees laden with plump, fuzzy, golden-orange apricots. It’s a scene straight out of a pastoral dream! Grabbing a basket (or several, because optimism is key when fruit picking), you step into this fruity paradise. Whether you’re flying solo, enjoying a peaceful moment of mindful harvest, or laughing with friends and family, the simple act of hand-picking apricots is pure, unadulterated pleasure.
There’s a thrill in spotting the perfect specimen – a tender blush, a firm yet yielding feel – and the satisfying plink as it joins its friends in your basket. Kids absolutely adore it, transforming into tiny treasure hunters, reaching for the highest, most elusive fruit. It’s a wonderful way to connect with nature, understand where our food comes from, and create sticky, sweet memories that last long after the last apricot is eaten. Plus, those sun-warmed, freshly picked apricots taste utterly incomparable to anything you’d find in a supermarket aisle.
Bringing Home Your Golden Bounty!
Once you’ve filled your baskets (and probably your belly with a few “quality control” samples), the fun continues in your kitchen! Apricots are incredibly versatile, lending their sweet-tart flavour to a myriad of dishes.
Sweet Treat: Heavenly Apricot Crumble
This classic dessert is wonderfully comforting and lets the apricots truly shine.
Ingredients:
- 500g fresh apricots, halved and pitted
- 50g granulated sugar (adjust to apricot sweetness)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- For the Crumble Topping:
- 100g all-purpose flour
- 50g rolled oats
- 75g cold unsalted butter, cubed
- 50g light brown sugar
- Pinch of salt
Instructions:
- Prepare the Apricots: Preheat oven to 180°C (350°F). In a bowl, gently toss the halved apricots with granulated sugar, cornstarch, and vanilla extract. Pour into an oven-safe dish (about 20x20cm).
- Make the Crumble: In another bowl, combine flour, oats, brown sugar, and a pinch of salt. Add the cold butter cubes. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with a few larger clumps.
- Assemble and Bake: Sprinkle the crumble topping evenly over the apricots. Bake for 30-35 minutes, or until the topping is golden brown and the apricot filling is bubbly and tender.
- Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche. Pure bliss!
Savory Delight: Glazed Pork Chops with Apricots & Rosemary
Apricots aren’t just for desserts! Their sweetness beautifully balances savory meats.
Ingredients:
- 4 bone-in pork chops (about 2cm thick)
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 200g fresh apricots, halved and pitted
- 2 sprigs fresh rosemary, leaves roughly chopped
- For the Glaze:
- 60ml chicken or vegetable broth
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
Instructions:
- Sear the Pork Chops: Season pork chops generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chops for 3-4 minutes per side until golden brown. Remove chops from skillet and set aside.
- Sauté Aromatics: Add red onion to the skillet and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Apricots and Rosemary: Stir in the halved apricots and chopped rosemary. Cook for 2-3 minutes, letting the apricots soften slightly.
- Make the Glaze: Whisk together broth, apple cider vinegar, honey/maple syrup, and Dijon mustard in a small bowl. Pour the glaze mixture into the skillet with the apricots and onions. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Finish Cooking: Return the pork chops to the skillet, nestling them among the apricots. You can either cover and simmer on the stovetop for 5-7 minutes until cooked through (internal temperature 63°C/145°F), or transfer the skillet to a preheated oven (190°C/375°F) for 8-10 minutes.
- Serve the pork chops with the glorious apricot and onion glaze spooned over them. Delicious with rice or a simple green salad.
Cocktail Hour: The Apricot Bellini
Elevate your brunch or evening apéritif with this vibrant, fruity twist on a classic.
Ingredients:
- 3-4 ripe fresh apricots, pitted and chopped
- 1 tsp lemon juice
- 1/2 tsp sugar or a tiny drizzle of honey (optional, depending on apricot sweetness)
- Chilled Prosecco or Cava
Instructions:
- Prepare Apricot Puree: In a blender or food processor, combine the chopped apricots, lemon juice, and optional sugar/honey. Blend until completely smooth. You can strain the puree through a fine-mesh sieve for an extra silky texture, but it’s not strictly necessary.
- Chill: Place the apricot puree in the refrigerator to chill for at least 30 minutes.
- Assemble: Pour about 2-3 tablespoons of the chilled apricot puree into a champagne flute.
- Top with Bubbles: Slowly top with chilled Prosecco or Cava, allowing the bubbles to mix with the puree.
- Serve immediately and toast to your picking prowess!
So, next time you’re looking for a delightful outing in the Netherlands, keep an eye out for those “zelfpluk” (pick-your-own) apricot farms. You’ll not only enjoy a wonderfully wholesome experience but also bring home a basket of golden goodness ready to transform into culinary masterpieces! Veel plezier!