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Walnut Creek Magazine


May 17, 2017 02:57PM ● By Pam Kessler

This time of year, it’s peak season for raspberries and boysenberries. If you manage to get some home without eating the whole basket, the nuanced flavor of boysenberries is best cooked into pies, cobblers, and crisps. If you can’t cook them right away, freeze the berries on a cookie sheet. Place the fruit in a single layer and, once frozen, pour the berries into a Ziploc bag and store it in the freezer until you’re ready to bake that pie.

Apricot season is short but blissful. New varieties seem to last about as long as Snapchat photos, but the true king of apricots arrives in June. The Blenheim, beloved by jammers and pastry chefs for its classic apricot flavor, is a delicate specimen. The golf ball-sized fruit notoriously ripens from the inside out, which makes them hard to pick. Ripe Blenheims will be pale orange with a faint rosy blush, but can turn quickly to mush. If you’re shopping ahead, don’t shy away from yellow or even greenish flesh. The fruit will continue to ripen on your counter. If you’re skilled enough to make it into jam, smear some on brioche toast. 

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