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Apricots and Garlic Go Black (and White)

Angelcot white apricots

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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!


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  • MrsVanaman | 07/22/2009

    The other post wasn't too impressed with the apriums or plupricots. I'm a bigger fan of plums than apricots. But the black garlic sounds divine. Must tell my sister-in-law, who is a garlic addict! Thanks for the tip, D!

  • Caerphilly3003 | 07/12/2009

    Black Apricots are a total failure....really just a hairy Plum with NONE of the delight of a true Apricot. My store had "Black Velvet Apricots" priced at 4/$1.99...disgusting!
    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??

  • Lezed1 | 07/09/2009

    Black Garlic? That sounds like something I need to try.

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