Apricots Galore (And Muddled Apricot Margarita Recipe)

Muddled Apricot Margarita, Anyone?

As my sister so eloquently documented, our Apricot tree has gone completely bonkers this year. The last time I saw an apricot tree produce in this volume was Andrew Stone’s tree during the summer I was living & coding at Stone Design.

Loaded Apricot Tree

The fruit is just now starting to ripen and today was the first day that I could pick any quantity of apricots.

And Pick I did.

And pick again — three days later, I just picked an equal number.

The First Harvest

I basically culled the tree for apricots that were ready to pick, while also removing any nearly-ready ‘cots that were weighing down branches to the point of potentially breaking them.

Even so, you can’t tell that a single apricot was removed from the tree! It looks like I have at least 3 to 4 more weeks of fruit to harvest!


Of course, the question is, what to do with all those apricots?

Apricots Quartered and Ready For Action

Eat ‘em!
Freeze ‘em!

Make: Jam! Pie! Pancakes! Ice Cream! Cheese! Poached Salmon!

Apricots Vacuum Packed for Freezing

The possibilities are endless. In this case, I quartered the apricots into vacuum bags and froze them for the non-apricot season.

However, not all… some were set aside for eating and a couple were turned into a muddled apricot margarita with a blueberry juice float (which can be seen next to that gigantic bowl of ‘cot quarters).

Use a Proper Lime & Lime Squeezer

To make a muddled apricot margarita, start by quartering a couple of apricots into a glass.

Squeeze the juice of one good lime into it.

By good lime, I mean a lime with a thin skin that has quite a bit of juice that isn’t too tart. In this case, I used a lime off of our lime tree.

Ideally, use that kind of squeezer as it does a really good job of extracting juices without extracting the bitter flavors of the skin.

Get your muddler and muddle the hell out of the apricot / lime juice. Really get it good and squishy!

Muddled Apricot Blueberry Margarita

Add at least two ounces of good quality 100% blue agave tequila.. Add a few ice cubes.

I happened to use Pueblo Viejo Reposado because I had it on hand. It is a great tequila.

At this point, the glass should be somewhere around 1/2 to 2/3rds full.

What you do next is between you and your taste buds.

I floated blueberry juice on top of mine. Delicious.

Alternatively, I would suggest ginger ale or 7-up, ideally the cane sugar variety, if your tastes run to the sweet side of mixed drinks.

Or orange juice.

Or a splash of Cointreau and a touch of whiskey sour if you want to go a more traditional margarita route.

Whatever. A delicious and refreshing drink will result!



7 Responses to “Apricots Galore (And Muddled Apricot Margarita Recipe)”

  1. annbb says:

    What beautiful photos! Wish I was there right now sharing that margarita!
    xoxoxyourbigsisxoxox

  2. Amie says:

    Egads, that’s an obscene amount of fruit! I totally agree with Ann; those pictures are gorgeous, and yeah, I want a margarita too, please.

  3. John C. Randolph says:

    Ah, fruit trees. The first house I rented in Los Gatos had an orchard that was our landlord’s hobby. We had a bunch of fruit of non-commercial varieties (too sweet to ship), including plums that you really had to eat the same day you picked them, or they’d start to ferment.

    -jcr

  4. Discount Luau Clothes says:

    I am drooling! The photos are fantastic. Now I am going to have to go make a Margarita, thanks a lot! Don’t have any apricots, but somehow I will muddle by! (sorry for the pun)

  5. Margo says:

    Yum!!

  6. Darren says:

    sound great! takes me back to my childhood when my Grandmother would serve me breakfast with apricots. i’m heading to the store to buy some.

  7. bbum’s weblog-o-mat » Blog Archive » Make: Persimmon Wine Update; Racked to Secondary Fermenter says:

    [...] but it is too early to tell if I’ll have a crop. I certainly do not expect anything like last year’s. If the tree were to take a year off, I wouldn’t be bothered at all. If the grape’s [...]

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