I made a recipe that called for apricot jam and miso mixed with a little bit of sake. This I slathered on halibut steakbefore I baked it. Long ago I learned to substitute baby food apricots for a lot of ingredients that called for apricots. First, the jar is cheap, and second, loved to eat them straight out of the jar. I could eat many jars. A jar for me, a jar for the girls. Today I went to the grocery store to buy baby food apricots and I looked up and down the shelves. There was mango. There was papaya. And there was tropical fruit. And last, and possibly least, the ubiquitous apple sauce.
So what happened to baby jarred apricots? Like plums, apricots have gone the way of the cowboys. From the thirties to the sixties apricots were grown around Los Altos, California. Then the orchards were replaced by high class housing. Apricots must be grown where the blossom time is not coinciding with cold or stormy weather as they can not pollinate. And apricots do not travel well. They must be tree ripened to be any good. The fruit must be warm from the sun, and when you pull the halves apart, you look at the little texture where the pit was, and you put it in your mouth and maybe it drools down your chin. You will probably not have a really good apricot this summer, but if you do, remember you may be one of the last to taste apricots.