Angelcots: A Taste of Heaven
Written by Austin M., Central Market Produce Inspector on Sunday, July 11 2010
Have you ever really tasted a perfect apricot? Oftentimes, the flavor might be good, but the texture might be dry and mealy. Sometimes, the fruit is juicy, but the flavor is weak. However, the perfect apricot does exist, and it’s called an Angelcot.
Angelcots are a specialty hybrid of Moroccan and Iranian apricot varieties. There are only a few acres of this special fruit in the world. They have a very pale yellow skin color with a pale peach blush and a very fine velvety fuzz. The inside flesh is extremely juicy with the texture of a perfectly ripe nectarine with the delicate yet intense sweet flavor of an apricot.
These tree-ripened, hand-packed fruits are as close to divine as a fruit can be. Angelcots are much juicier than a typical apricot and possess a beautiful balance of acid and sugar with a buttery, tropical, perfume-like sweetness.
You haven’t tasted an apricot until you sink your teeth into a heavenly Angelcot!
Fresh Angelcot Tart
This simple no-bake tart is a great way to showcase the natural sweetness and juicy texture of white-fleshed apricots.
6 to 8 Angelcots (peeled if desired), pitted and sliced (3 cups)
1 block (8 oz) nonfat cream cheese, sliced
½ cup raspberries
¼ cup sugar
1 pre-made graham cracker pie crust (or pre-baked tart shell of your choice)
½ cup seedless raspberry jam
Mix the cream cheese, raspberries and sugar in a medium bowl and beat with an electric mixer for 2 minutes, until smooth. Spread over the pie crust and arrange the Angelcot slices decoratively over the top.
Melt the raspberry jam in a small saucepan over low heat. Spoon over the angelcots and fruit. Refrigerate at least 2 hours before serving.
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Comments
Barbi on 7.16.2010 at 3:14 PM
Uh yeah...they are really good! Just bought some at Kroger's the other day--never had seen them before?? It is absolutely wonderful!! I didnt know it was a type of apricot. Learn somethin new everyday.