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Apricots and Garlic Go Black (and White)
comments (3) July 2nd, 2009 in Blogs
Denise Mickelsen, associate editor
12 users recommend
Angelcot white apricots
Photo: courtesy of Melissa's World Variety Produce
As I hustled through the aisles of the Fancy Food Show in New York City this past Monday, I was on the lookout for edible and quaffable Great Finds. Along the way, I noticed a few interesting (and delicious) trends, like black (and white) produce, for starters.
Melissa's World Variety Produce, purveyor of all things produce-related, was handing out samples of white and black apricots, both now in season. The white apricots were floral and delicate; the black apricots, sweet and tart, very similar to a plum (they are actually a cross between a plum and an apricot, an aprium, if you will). You can get them from Melissa's until the end of this month.
Garlic is black now, too, didn't you know? Melissa's had some on hand, as did another company, Black Garlic, Inc. It really is incredible - whole heads of garlic are fermented under high heat for 30 days. The result? Melt-in-your-mouth, super-sweet black cloves with none of the pungent bite of fresh garlic. And my breath was fine after eating a whole clove! It's pretty cool stuff. I can imagine infusing oils with it, mashing it into salad dressings and dips, and spreading onto crackers or bread.
Have you heard of any cool new food items recently? If so, please share!
posted in: Blogs, Denise Mickelsen, garlic, apricots, Fancy Food Show
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Comments (3)
The stringy pit was typical of a PLUM, as was the fruit. I haven't found the white version yet, but the question is why mess with a perfect fruit?? Posted: 2:43 pm on July 12th
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