Every year, around mid-March, food groups start buzzing with excitement because the early season of ripe apricots has arrived. Although the main apricot season doesn’t start until mid-May, the early season apricots are still something very alluring. This is evident from the recent trend of mukbang videos featuring early season apricots, which have become extremely popular on social media. Just a plate of apricots with their red and green skin, dipped in shrimp paste, gives a satisfying crunch… enough to make viewers salivate endlessly, and even make “sour food addicts” drool over this divine fruit.
Early season apricots are stirring up food communities. (Photo: @tieumanthau, @buithithuylinh0811, @nongsanmocchau)
Early season apricots are priced at hundreds of thousands of dong per kilogram, but people still rush to get them
Early season apricots are being sold at various markets, from local to online. Due to not being in season yet, the prices of apricots at this time are very high, usually 3-4 times higher than the prices during the main season. This year is no different, apricot prices range from VND 150,000 to VND 250,000 per kilogram.
The highest-priced ones are the grade 1 apricots with big and evenly ripe fruits, which cost around VND 200,000 – VND 250,000 per kilogram. Grade 2 apricots, with slightly smaller fruits, are priced at around VND 150,000 – VND 180,000 per kilogram. Despite the high prices, the round, shiny, and attractive apricots with their unforgettable sour taste have caused a frenzy among snack lovers. They eagerly wait for the first batches of apricots to satisfy their cravings.
Prices of early season apricots are usually much higher than the main season. (Photo: @Huyền Trang)
Not only in Hanoi or the northern provinces, but also in the southern region, with Ho Chi Minh City as the prime example, food lovers eagerly await the first batches of Moc Chau apricots. As a result, in late March, Ho Chi Minh City started to reveal the locations selling apricots at exorbitant prices.
Merchants in Ho Chi Minh City also quickly import apricots by air to satisfy the cravings of food lovers.
The sweet and sour flavor that makes your mouth water
Without even trying them, just hearing about early season apricots is enough to make everyone feel an urge as the sour taste spreads throughout their mouths. Truly, these apricots in this time period may not be as tasty as during the main season, but they still provide a satisfying crunch with a slight tangy and bitter flavor. Just dipping them in shrimp paste, instant noodles, or chili salt turns them into a perfect snack.
Luscious, round, and attractive apricots with their unique sour taste. (Photo: @Huyền Trang)
Some people love to enjoy the simplicity of just dipping apricots in salt. However, making apricot jam elevates the experience, as it reduces the intense sourness and slight bitterness. Moreover, if it’s chilled, the apricot slice becomes crispy and perfectly blends the spicy, salty, sweet and unique sour flavors in your mouth.
Early apricots are delicious even when just dipped in shrimp paste or Tây Ninh salt. (Photo: @Huyền Trang)
Not to mention, apricots can be transformed into many different types of snacks, from apricot shakes with chili salt to apricot smoothies with dried beef or various toppings. Alternatively, meticulous food lovers can prepare apricot jam by blending and marinating the apricot slices, then refrigerating it. The apricot halves, after being pitted, are mixed with coarse salt or Tây Ninh salt (preferably larger salt grains). Then, add chili powder and a little sugar, gently mix it, let the seasonings absorb, and you will have the legendary apricot jam.
Some people prefer simplicity, only dipping apricots in salt. However, apricot jam is even better because it reduces the sourness and bitterness. Moreover, if it’s chilled, the apricot slice becomes crispy and perfectly blends the flavors of spiciness, saltiness, sweetness, and unique sourness, creating a mouth-watering experience.
Shaken apricots, apricot jam are also adored by snack enthusiasts. (Photo: @tinhtungtangvn, @nauancungn)
