Imported apricots are available for purchase in Basel’s grocery stores at various times of the year, but starting at the end of June, Swiss-grown apricots hit the markets and produce aisles in stores.

The apricot tree, a relative of the peach that is native to China, is relatively sensitive to frost and can only be cultivated in southern Europe–and in the Swiss canton of Valais. With its climate and warm, permeable soils, the Valais is ideally suited for growing apricots, and about 700 hectares are dedicated to the production of over a dozen varieties that can be harvested from mid-June until the end of August.

Swiss-grown apricots are wonderfully sweet and juicy, with distinct floral aromas. They are mainly orange in color, but can also have pretty red colors. Beware, however, that the red color is not a guarantee that the fruit is ripe! Their scent will tell you more about their ripeness than the color—when they smell of apricot, they are usually ready to be eaten. If apricots are not sufficiently ripe, you can place them in the refrigerator for a day or two and take them out about half a day before you want to eat them. The quick change in temperature will help to convert the fruit’s acids into sugars.

Apricots are delicious for eating raw, but they are also used in many traditional Swiss desserts, including the very popular “Aprikosenwähe,”which is a pie-like dessert with a crusty bottom, covered by a layer of quartered or halved apricots and a creamy custard—delicious! You can find this apricot dessert in most bakeries as well as on many restaurant and café menus at this time of the year. However, if you would like to make your own “Aprikosenwähe,” here is a recipe:

Aprikosenwähe (Swiss Apricot Cake)

Dough:

• 225g flour
• 1 tbsp sugar
• 0.5 tsp salt
• 75 g butter (cold, cubed)
• 100 mL water
• 1 tsp vinegar

Mix flour, sugar, and salt in a bowl. Add butter and cut with knives to a crumbly mass and form a hollow. Pour the water and vinegar into the hole and combine with a fork to form a dough (do not knead). Press into a disk and chill in plastic wrap for 30 minutes.
Roll out the dough on a little flour into a circle and put in lined round cake pan. Prick the bottom with a fork and chill for 15 minutes.
Note: If you need a short-cut, you can skip making your own dough and buy a round prepared butter pie crust (“Butterkuchenteig”) in you grocer’s refrigerator section.

Topping:

• 3–4 tbsp ground nuts (almonds or hazelnuts)
• 750g apricots (pitted and cut into halves or quarters)

Sprinkle ground nuts over dough and top with apricot halves/quarters, cut side up.

Custard:

• 2 eggs
• 4 tbsp sugar
• 100 mL milk
• 150 mL cream (or half-fat cream)
• 1 tbsp corn starch
• 1 pkg vanilla sugar

Beat the custard ingredients together and pour over the apricots; bake at 220°C for 45 minutes on lower grill of the oven. Remove from oven, let cool, and serve.

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