May is the month for apricots, which are the first soft fruits to be harvested and they herald the first balmy days of summer. The local market stalls are suddenly piled high with soft golden freshly-picked apricots whose aromatic fragrance fills the air. Be warned however, the season ends as quickly as it begins so you really have to ‘live for the moment’ and keep a fresh bowl chilled in the fridge to be enjoyed throughout the day because within weeks the apricots will be gone and replaced by dark-skinned shiny cherries that are grown in mountain villages such as Pedhoulas.
Apricots - chrysomiliou (meaning golden apple) are widely grown in Cyprus, although the premier growing area used to be Kyrenia in the occupied north. Apricots are delicious to eat, picked straight from the tree - their soft, glowing colour signals not only their ripeness, but all the goodness packed inside. Apricots contain large amounts of vitamin A and betacarotene, which are both good for eyesight and helping to maintain the suppleness and elasticity in the skin, something that can be easily lost in the strong summer sunlight. Apricots have been used in cosmetic products for many centuries, since the Ancient Greeks first recognised their special qualities. Because the fruit ripens quickly and does not last for long local housewives make jam and the traditional sweet Glyko, so that the apricots can be enjoyed during the winter months as well.
And here is how to combine two great Cypriot tastes for a delicious main course:
SERVES: 4
PREPARATION TIME: 10mins
COOKING TIME: 1hr 10mins
INGREDIENTS
1 kilo pork cubes tossed in seasoned flour
50g butter
400g fresh apricots (halved and stone removed)
Small carton of peach juice
2 tablespoons Demerara sugar
2 tablespoons Worcester sauce
2 teaspoons vinegar
2 teaspoons lemon juice
HOW
1. Heat the butter in a large frying pan and cook the pork until lightly browned.
2. Mix the fruit juice, vinegar, Worcester sauce, sugar and lemon juice together and add to the pan.
3. Bring the mixture to the boil, stirring.
4. Transfer to a casserole and bake in the oven at 180C for one hour.
5. Serve with rice, green beans and a chilled glass of Cyprus Chardonnay.
Kali Orexi!