## How to Choose Preserved Apricots
How to Select Preserved Apricots
– Observe the Color
When buying preserved apricots, look for fruits with a slight hint of green near the stem or a fully yellow-orange peel. Green or yellow fruits are usually underripe and may have a slightly bitter taste.
Avoid fruits with cracked or blackened skin, as these indicate bruising or decay.
The redder the apricot, the sweeter it tends to be. However, as apricots ripen, they may lose a little of their crispness.
Avoid preserved apricots with blackened or cracked skin.
– Examine the Stem
Choose apricots with intact stems. A plump stem that isn’t sunken is a sign of crisp and sweet flesh.
Green-colored stems indicate fresh apricots, while wilted, yellowing stems suggest older fruit.
– Test for Firmness
Gently press the apricot with your thumb. A firm fruit that doesn’t give way is fresh and crisp. Avoid soft, mushy apricots with bruised stems.
A heavy, solid feel indicates a juicy, fresh apricot. Lighter fruits may have lost moisture and are likely older.
How to Remove Bitterness from Apricots
If your preserved apricots taste bitter, try these methods to remove the astringent flavor:
– Soak in Alcohol or Wine
Place the apricots in an airtight container. Lightly spray or brush the surface with wine or alcohol, and seal for 3-5 days. The apricots will ripen and lose their bitterness.
– Store with Apples or Pears
Mix preserved apricots with a few ripe apples or pears. The ethylene gas released by these fruits will help remove bitterness.
– Soak in Water
Soak preserved apricots in warm water to remove bitterness.
Traditionally, preserved apricots are soaked in cold water to reduce bitterness, but warm water speeds up the process. Soak the apricots in 35-degree Celsius water, changing the water daily, for about two days.
For faster results, use 40-45-degree Celsius water. Change the water when it cools, repeating this process 1-2 more times before leaving the apricots to soak overnight. They should be ready to eat the next day.
– Bury in Rice
Place unripe apricots in a container of rice and seal it shut. After 4-5 days, the apricots should be ripe and ready to eat.
– Soak in Saltwater
Wash the apricots in saltwater, then pierce the skin several times with a sharp toothpick or needle. Soak the apricots in cooled, boiled water to eliminate bitterness.
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