Pick Your Own Apricots in the Netherlands
Imagine it: a warm, sunny afternoon in the Dutch countryside, the air humming with bees, and you’re standing in a green orchard, plucking sun-kissed apricots straight from the tree. Welcome to the wonderful world of pluk zelf apricots! Several farms across the Netherlands (think fruit-growing regions like the Betuwe or Limburg) invite you and your crew to grab a basket and get picking. The picking season runs from late June to early August.
Why go? Because nothing beats the taste of a ripe apricot warmed by the sun—far sweeter and juicier than anything from a store. Plus, it’s a perfect outing for friends or family. The kids can race to find the most golden fruits, while you try to resist eating more than you collect. Pro tip: look for apricots that are fully golden-orange without green patches and slightly soft to the touch, but not mushy. Gently twist them off the branch without squeezing; if they don’t come easily, they’re not ready. Leave unripe and damaged fruit on the tree. Bring a picnic blanket, some lemonade, and make a day of it—picking is half the fun, the other half is what you do next.
Once You’re Home with Your Bounty
You’ve got a basket of golden goodness—now what? Ripe apricots keep for 3–5 days in the fridge; leave unripe ones at room temperature until they ripen, and rinse them just before use. Apricots are incredibly versatile. Eat them fresh, slice them into yogurt or oatmeal, or get creative. Here are a few ways to make the most of your haul.
Two Cooking Recipes
1. Rustic Apricot & Almond Tart A simple, buttery tart that lets the fruit shine. Roll out store-bought puff pastry (or make your own if you’re feeling fancy) onto a baking sheet. Pit and halve your apricots, then arrange them cut-side up on the pastry, leaving a border. Sprinkle with a mix of 2 tablespoons sugar, 1 tablespoon almond flour, and a pinch of cinnamon. Dot with small cubes of cold butter. Fold the pastry edges over the fruit to create a crust. Bake at 200°C (400°F) for 25–30 minutes until golden and bubbly. Serve warm with a dollop of crème fraîche or vanilla ice cream—it’s a crowd-pleaser.
2. Spiced Apricot Chutney Perfect for cheese boards or grilled meats. In a pot, combine 500g pitted and chopped apricots, 1 finely chopped red onion, 100ml apple cider vinegar, 80g brown sugar, a thumb of grated ginger, 1 teaspoon mustard seeds, and a pinch of chili flakes. Simmer gently for 30–40 minutes, stirring occasionally, until thick and jammy. Let it cool, then jar it up. It’s tangy, sweet, and a little spicy—great with sharp cheddar or a roasted pork sandwich.
So grab your basket, round up your friends or family, and head to a Dutch apricot orchard. Pick, laugh, and then cook up a storm.