In season: green, May; ripe, July and August.
The Apricot is a native of America, introduced in 1562. Its culture is the same as that of the peach. The fruit is suffered to form, and is then thinned out while it is green, in May or the beginning of June. Green apricots make delicious tarts, and are therefore not wasted. The apricot makes also an excellent jam. The best for preserving are the Brodie; the Moorpont are best for table. Soap-suds poured round the root of the apricot tree is believed to improve the fruit.
Split some apricots in half, remove the stones and skin, roll each half in powdered loaf sugar, dip in butter, and fry.