In the perfect world, every hour is Saturday at 10 A.M., and every plum tastes like the best version of itself. But in reality we suffer through Monday's 8 A.M. hour and we, for whatever reason, often come into flavorless produce—shipped in from across oceans or hoisted onto us by "friends" or, even in high summer, beautiful in appearance but not in taste.
Of a recent acquisition of 10 flavorless fresh apricots, Chocolate Be wrote on the Hotline: "Close your eyes and take a bite, and you wouldn't have a clue they are apricots. So beautiful and so disappointing."
These aren't the fruits you'll want to eat out of hand, but they still have potential. Here's how to unlock it:
Cv suggests peeling and pitting the fruit, then freezing it. When you have some more flavorful specimens to help the losers along, cook the two together.
As long as the texture isn't abhorrent, pickle it! Then, chop and add it to salads, or use as a topping for oatmeal or a sandwich filler.
And if you're wondering what happened to Chocolate Be's ten bummer apricots?
"This morning we babysat for our three grandchildren and unnoticed by me, the three of them ate all the apricots (which were sitting on the counter awaiting their fate). So problem solved, although I now wish I had had the opportunity to try some of the intriguing solutions offered here. Now I want those tasteless apricots back!"
What do you do with less-than-tasty fruit? Tell us in the comments!