Truly Local Apricots

backyard apricots

I picked these the other day in the backyard – three little apricots.  The stone fruit trees in the backyard aren’t producing much of anything this year (the former tenants told me about lack of production a couple of months ago), and I wonder if it’s because the spring flowers bloomed primarily on the suckers instead of on the more main branches; suckers don’t seem to be able to provide enough sustenance for fruit, they are so thin and spindly.  We will prune again in the late summer (trees like apricots can be pruned mid-season), most likely, or at least into fall.  Next year I hope there is a bumper crop!

(I did check on the fig trees – which lean over onto the property from neighboring yards – and I think there will be a ton of figs!  Hoping the birds don’t eat them all…)

Anyway, just wanted to show off these gorgeous specimens.  They are shaped differently from most apricots I’ve seen – these are much more round than I’m accustomed to. I wonder what kind of variety they are?  Whatever they are, they’re delicious!  I’ve eaten them at lunch for the past couple of days and they really brighten the second half of the day.

Raw Carrot Apple Salad

Have you ever made a dish that crazy exceeded your expectations?  I have, and it comes in the form of a raw carrot apple salad.  These two simple ingredients, when mixed together with some citrus juices and a few spoonfuls of currants, are transformed into a wonderful salad that is refreshing and delicious.

carrot apple salad smiling

Mixing carrots and apples together is a classic approach.  I can remember numerous potlucks from my youth that featured a carrot apple salad, more often than not laced with jello or mayonnaise (or possibly even Miracle Whip), sometimes with pineapple or pecans added.

The jello ones were never finished.

carrots and apples

lemon zest

This salad has none of those creamy, fruity, or nutty extras in it.  Its beauty is in its simplicity.

According to the cookbook Sundays at the Moosewood, this salad is Czech in origin.  In that book, the dish is called apple and carrot confetti.  No matter what you call it, it’s delicious.

carrot apple salad

So, I’m fond of taking this carrot apple salad to potlucks, especially in the summertime.  It’s naturally vegetarian, vegan, gluten-free, raw, and sugar-free, so it caters to almost any dietary restriction you might encounter.  It’s also light and refreshing, and goes well with light summer fare. It even is suitable for brunch!

Raw Carrot Apple Salad

I have left out the sugar that was indicated in the original recipe; I find that this salad really doesn’t need it. If you wish it to be sweeter, best to use a sweeter apple.

1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apples (about 4)
2 cups grated carrots
1 tablespoon grated lemon zest
2 tablespoons currants
1/4 teaspoon salt, to taste

Combine lemon and orange juice in a large bowl.  Grate the apples directly into the citrus juices to avoid oxidation of the apples.  Toss the apples with the rest of the ingredients and serve immediately.