Apricot

The little apricot tends to get overlooked as a hand fruit, which is a shame, as it rich in fibre, beta-carotene, potassium, vitamin C and is tasty as well. Originating in China, and thought to have been first cultivated in India in 3000BC, the fruit travelled along the Silk route to Arabia, and westwards still, arriving in the UK from Spain, on the table of Henry VIII.

Apricot trees grow well where its winter chilling requirements are met and late frost don't jeopardise the early blossom. They also like warm sunshine so are well suited to Mediterranean climes. The plum-sized, downy-skinned fruits grow singly or in pairs and are usually yellow or orange, but can be flushed pink as well. Once picked they won't develop more flavour, but storage at room temperature makes for juicier fruit. Apricots don't need to be peeled and can be eaten out of hand or cut round the middle through to the hard stone, the two halves then twisted apart for easy eating.