APRICOT GREEN UNRIPE / LB
Picked hard, dark green and tiny, these crunchy stone fruits are a jump on the official start of apricot season. California chefs have been experimenting with them chopped up and simmered into a green apricot chutney or macerated into "umeboshi" - Japanese pickled apricots preserved with *red shiso leaves* that keeps forever, or "umeshu" which is an apricot liqueur.
(Green apricots are not typically eaten raw due to their overly tart and bitter flavor, however adding salt to raw fruits may help reduce the acrid or sour taste. ... Preserved or pickled Green apricots will keep for up to a year.)