Pick Your Own Apricots in the Netherlands
Imagine it: a warm, sunny afternoon in the Dutch countryside, the air humming with bees, and you’re standing in a green orchard, plucking sun-kissed apricots straight from the tree. Welcome to the wonderful world of pluk zelf apricots! Several farms across the Netherlands (think fruit-growing regions like the Betuwe or Limburg) invite you and your crew to grab a basket and get picking.
Why go? Because nothing beats the taste of a ripe apricot warmed by the sun—far sweeter and juicier than anything from a store. Plus, it’s a perfect outing for friends or family. The kids can race to find the most golden fruits, while you try to resist eating more than you collect. Pro tip: look for apricots that are slightly soft to the touch, with a deep orange blush and a heavenly fragrance. Gently twist them off the branch; if they don’t come easily, they’re not ready. Bring a picnic blanket, some lemonade, and make a day of it—picking is half the fun, the other half is what you do next.
Once You’re Home with Your Bounty
You’ve got a basket of golden goodness—now what? Apricots are incredibly versatile. Eat them fresh (dirt-free, hopefully), slice them into yogurt or oatmeal, or get creative. Here are a few ways to make the most of your haul, from sweet to a little boozy.
Two Cooking Recipes
1. Rustic Apricot & Almond Tart A simple, buttery tart that lets the fruit shine. Roll out store-bought puff pastry (or make your own if you’re feeling fancy) onto a baking sheet. Pit and halve your apricots, then arrange them cut-side up on the pastry, leaving a border. Sprinkle with a mix of 2 tablespoons sugar, 1 tablespoon almond flour, and a pinch of cinnamon. Dot with small cubes of cold butter. Fold the pastry edges over the fruit to create a crust. Bake at 200°C (400°F) for 25–30 minutes until golden and bubbly. Serve warm with a dollop of crème fraîche or vanilla ice cream—it’s a crowd-pleaser.
2. Spiced Apricot Chutney Perfect for cheese boards or grilled meats. In a pot, combine 500g pitted and chopped apricots, 1 finely chopped red onion, 100ml apple cider vinegar, 80g brown sugar, a thumb of grated ginger, 1 teaspoon mustard seeds, and a pinch of chili flakes. Simmer gently for 30–40 minutes, stirring occasionally, until thick and jammy. Let it cool, then jar it up. It’s tangy, sweet, and a little spicy—great with sharp cheddar or a roasted pork sandwich.
One Cocktail Recipe
Apricot & Thyme Sour A refreshing twist on a classic sour. Muddle 3 fresh apricot halves (pitted) with 5 sprigs of thyme and 20ml simple syrup in a shaker. Add 60ml gin (or vodka, if you prefer), 30ml fresh lemon juice, and a handful of ice. Shake vigorously for 15 seconds. Double-strain into a coupe glass filled with ice. Garnish with a thin apricot slice and a sprig of thyme. It’s sunshine in a glass—perfect for a summer evening.
So grab your basket, round up your friends or family, and head to a Dutch apricot orchard. Pick, laugh, and then cook up a storm. Your taste buds will thank you.