Latest news with #apricots
Yahoo
14-07-2025
- Business
- Yahoo
400 tons of apricots could rot after a buyer bailed on these California farmers — this is their last hope
The orchard branches are weighed down with apricots, but what looks like a bountiful harvest is causing massive strain for Fantozzi Farms. The farm based in Patterson, California was on track to sell its apricot harvest to its usual buyer. But days before harvest, the deal unexpectedly collapsed. I'm 49 years old and have nothing saved for retirement — what should I do? Don't panic. Here are 6 of the easiest ways you can catch up (and fast) Thanks to Jeff Bezos, you can now become a landlord for as little as $100 — and no, you don't have to deal with tenants or fix freezers. Here's how Want an extra $1,300,000 when you retire? Dave Ramsey says this 7-step plan 'works every single time' to kill debt, get rich in America — and that 'anyone' can do it 'They buy our crop each year, and this year things were progressing along as normal,' co-owner Denise Fantozzi told KCRA 3 News. 'We were fully intending to sell our entire crop to this company.' The deal was based on a long-standing verbal agreement, but the family soon discovered part of the buyer's company had been sold off and they no longer wanted the crop. Now, the farm is sitting on 400 tons of fresh apricots, roughly 32,000 boxes, with no major buyer in sight. If a buyer doesn't step in fast, hundreds of thousands of dollars could be lost — not just in this season's revenue but in long-term damage to the trees. 'It's pretty devastating actually,' said Fantozzi. The weight of unpicked fruit is already straining the orchard. In some sections, apricots that should've been harvested weeks ago are causing limbs to break. 'It's also going to take several years for the orchard, the trees themselves, to recover,' Fantozzi added. 'We don't have a whole lot of time left. Apricots are very perishable.' Broken branches aren't just a sad sight. They're a financial red flag for farmers and their lenders. It's a long-term productivity hit. Broken limbs mean fewer fruit-bearing branches next year — potentially for multiple seasons. Damage can also invite pests and diseases like bacterial canker. Read more: Americans are 'revenge saving' to survive — but millions only get a measly 1% on their savings. Tree damage isn't just about next year's harvest. Productive orchards are used as collateral in agricultural loans. If the orchard's earnings take a hit, so does its value, which could lead to tighter lending conditions or even demands for more collateral. A recent decline in the income of America's farms is increasing risks to lenders, according to the Federal Reserve Bank of Minneapolis. With high interest rates and slim margins, distressed agricultural borrowers are becoming more common. Many farmers are relying on government support, with over $2.5 billion in aid issued to distressed farm loan holders under the Inflation Reduction Act. For now, Fantozzi Farms is running a last-ditch 'u-pick' program, hoping to get locals to pay a few bucks to pick their own fruit. 'They need 30,000 people to buy boxes of apricots,' Christine Eleria-Fairfax, a customer at the farm, told KCRA 3 News. It's making a dent. The farm originally had 500 tons of apricots to sell, and customers eager to help have taken 100 tons off their hands. 'We have seen customers coming to us from all over Northern California and even as far away as Los Angeles and San Diego,' Fantozzi said. But the clock is ticking, and a major buyer still hasn't appeared to take care of the lion's share of the harvest. Fantozzi Farms is also donating some of the fruit to food banks. This tiny hot Costco item has skyrocketed 74% in price in under 2 years — but now the retail giant is restricting purchases. Here's how to buy the coveted asset in bulk Here are the 6 levels of wealth for retirement-age Americans — are you near the top or bottom of the pyramid? Rich, young Americans are ditching the stormy stock market — here are the alternative assets they're banking on instead Here are 5 'must have' items that Americans (almost) always overpay for — and very quickly regret. How many are hurting you? Money doesn't have to be complicated — sign up for the free Moneywise newsletter for actionable finance tips and news you can use. This article provides information only and should not be construed as advice. It is provided without warranty of any kind.
Telegraph
01-07-2025
- General
- Telegraph
Cold cucumber and halloumi salad with griddled apricot
While most fruits and vegetables are better out of the fridge, where their sugars become deadened in the cold, I think the cucumber actively benefits from being eaten iced. Peeled, cored, chopped and left to sit in a bright green dressing of coriander, basil, lime and sweet chilli, and it becomes about the most refreshing way you could eat a cucumber. Ingredients 5 tbsp extra virgin olive oil A small bunch of coriander A small bunch of basil 2 limes, juice 4 tsp sweet chilli sauce (or a little honey and a pinch of chilli flakes) 2 cucumbers 6 apricots, halved and destoned 1x 225g block of halloumi, cubed 5 tbsp natural or Greek yoghurt 1 tsp Tajin (chilli and lime seasoning) Method Step Put 4 tbsp extra virgin olive oil in a blender with a small bunch each of coriander and basil, juice of 2 limes, 4 tsp sweet chilli sauce and plenty of salt and black pepper. Blend until smooth. Step Peel 2 cucumbers – either entirely or in alternate stripes. Halve each lengthways and remove the watery centres. Cut into 1cm slices. Put the cucumbers in a big bowl with all but 2 tbsp of the dressing. Mix well, cover and put in the fridge for at least 30 minutes, more if you like. Step Meanwhile, set a small frying pan over a medium heat with 1 tbsp oil. When hot, add 6 halved and destoned apricots cut side down. Cook for 2 minutes, or until browned, then flip and cook for another minute. Transfer to a plate and sprinkle with salt. Step Add 1x 225g block of halloumi, cubed, to the pan. Cook, using tongs to turn the pieces occasionally, until well browned all over. Set aside. Step Mix the remaining green dressing with 1 tbsp extra virgin olive oil, a pinch of salt and some more black pepper. Dot extra spoonfuls of dressing on the apricots. Sprinkle 1 tsp Tajin over everything and serve straight away.
Daily Mail
30-06-2025
- Entertainment
- Daily Mail
Royal fans spot confusing detail in Meghan Markle's fruit-picking picture
Meghan Markle picked fresh fruits from her garden in a candid Instagram post this weekend - but royal fans quickly noted an odd detail about the photo. The Duchess of Sussex, 43, shared a snap of her out in the garden picking fresh fruits to her lifestyle brand, As ever's Instagram account on Saturday. She captioned the picturesque image, believed to be taken on her estate in Montecito: 'Weekend plans: pick, snack, repeat,' followed by a peach emoji. In the photo, Meghan can be seen standing under a fruit tree reaching up while dressed in a relaxed outfit which included a monogrammed wide-brimmed straw hat. And she appeared to be plucking a newly ripe apricot from one of her trees - with the image implying she'd freshly pulled it off the branch before the snapshot was taken. But eagle-eyed social media users soon noted that the fruit Meghan had picked was a different colour to those still on the tree. One royal fan wrote: 'All the other fruit is so green,' while a second added: 'She's picking green fruit!' and the third said: 'The other fruit isn't ripe...' By comparison, they said the apricot Meghan was holding was 'yellow' and seemed to be 'glowing'. Others pointed out that Meghan seemed to be holding the fruit 'upside down' as she was holding the 'stem end' - which should have been still facing the tree. People wrote: 'It's amazing how this supposedly freshly picked apricot is upside down and there isn't a stem or leaves attached'; 'At this point I wouldn't even believe this apricot was ever attached to the tree'; 'I saw someone say she's holding it upside down'; 'Looks like she's trying to put an apricot back on the tree. It's not connected and the others are not ripe'; 'Is it just me or is that fruit not even attached to the tree and she's just holding it in place to make it like she's picking it fresh off the tree???' However, the colour difference could just be the lighting or editing of the photograph - as apricots are currently in season in Santa Barbara, where the Sussexes live. As Meghan released an apricot fruit spread for her second business launch earlier this month, the candid photograph is apt timing. This isn't the only time Meghan's wholesome content has been questioned by critics claiming to spot flaws in her seemingly perfectly-arranged images and footage. Last month, she posted an image of the Sussexes' beagle Mia sniffing a basket of fresh produce apparently grown in the garden of her Montecito home in California. But eagle-eyed social media users immediately claimed there was something suspicious about her fruit and veg, including a lack of any mud on them and the time of year they were picked. The Duchess was once accused by fans of staging a video with adorable ducklings to upload on Easter Sunday, while her suspiciously perfect St Patrick's Day waffles were called into question. Followers suspected that Meghan had 'set up' the ducklings video, while others noted her waffle maker was a different shape to the sweet treats she'd produced. Her candid 'writing in the sand' video to announce her new Instagram account in January featured multiple attempts to perfect the writing, as followers saw her walk past another '2025' written in the sand. It could be seen in the left hand corner, perhaps hinting that she filmed the clip multiple times in order to get a flawless take. In her latest post, the Duchess had her hair pulled back into a low messy bun and was wearing a white linen button-down and had the hat hanging over her back. Eagle-eyed fans were able to track down Meghan's hat and noticed she had customised it to suit her specific style. The Mariella Vilar Rancher hat is available for purchase online for $105, or £76, but is currently sold out with only waitlist slots open for potential buyers. The stylish accessory can be made custom to each customer by choosing the chin strap and adding a burnt branded monogram. Fans on Instagram pointed out that the mother-of-two has customised her sun hat by adding a single 'M' monogram and a 'Boot Leather' strap in the shade 'Camel.' Meanwhile, over on her own Instagram account, Meghan shared a sun-soaked beach picture to her page on Saturday. She captioned the post: 'That weekend feeling' followed by a sun emoji and musical notes. In the image, the Duchess is seen walking barefoot along the sand, dressed in a relaxed cream button-down and matching white shorts. The post offers a rare candid glimpse into her off-duty style - which was complete with oversized sunglasses and a wide-brimmed sun hat. Meghan shared the photo with her 3.9 million Instagram followers, although fans weren't able to leave messages of support since Prince Harry 's wife has comments turned off on all her posts. The decision to limit interaction on her account has sparked disappointment, though it's consistent with her controlled return to the platform. The new post follows the official launch of Meghan's lifestyle brand, As Ever, which debuted in April 2025. Since then, she has consistently shared promotional content and product updates, including the release of fruit spreads, jams, and baking mixes. The brand has been positioned as a modern, upscale take on domestic living and has quickly gained traction online. Her Instagram account features a mix of personal snapshots and As Ever product features, offering followers a curated look at her life in California. The latest beachside photo does not appear to be tied to the brand, but comes amid steady engagement on her main page and the As Ever handle. Earlier this month, she revealed a trio of new products as she launched a Napa Valley rosé wine, an apricot spread and a new honey. Over the weekend, the Mail revealed the truth about where Meghan's £6.50-a-jar raspberry spread really comes from. The sweet treat is manufactured by the same US giant which sells her £9 packs of herbal tea. It also makes her sold-out orange blossom honey - priced at £20 ($28) a jar. Additionally the factory makes a 'strawberry and wild rose' preserve as part of a tie-up with Bridgerton - the hit series set in Regency England made by Netflix, with whom the Sussexes also have a deal. The firm - which has the decidedly un-Royal name The Republic of Tea - is headquartered in Larkspur, California, 350 miles away from Meghan's Montecito mansion. However its factory is 2,000 miles away in Illinois. With half-a-million visits to her As Ever website after the last 'product drop' on June 20, a tie-up with a commercial manufacturer was inevitable to satisfy customer demand. Neither the Sussexes nor Netflix has yet confirmed exactly where the spread - currently marked on Meghan's website as 'coming soon' - is made, or where the raspberries are sourced. But a source close to the Duchess said that in order to formulate the commercially available product, they 'started with the version Meghan makes at home and worked to develop a version of it that could be produced at scale.'
Vogue
25-06-2025
- Health
- Vogue
This Summer Stone Fruit Is Surprisingly Good For the Gut, Skin, and Brain
Summer means swimming, afternoon naps, and apricots—at least as far as I'm concerned. With a juicy-sweet flavor, the stone fruit is a quintessential seasonal treat. But the appeal goes far beyond taste; apricots are delightfully healthy, too. 'They're wonderful, they're all goodness,' agrees nutritionist Itziar Digón. Here's a peek at what makes apricots the summer fruit you shouldn't skip. Apricots are high in fiber One of the great advantages of apricots? 'They are rich in both soluble and insoluble fiber, so they are good for intestinal transit,' says Digón. 'In addition, they serve as food for our microbiota.' Nutritionist Laura Parada agrees that apricots improve digestion and intestinal motility, and adds that this can have the added benefit of reducing a certain rather unpleasant condition: 'Especially in their dried form, apricots can help relieve constipation thanks to their high fiber content,' she says. Foods rich in fiber offer a potential beauty benefit, too—especially in terms of reducing stomach bloating, which is often exacerbated in the summer thanks to heat-induced fluid retention. (Just be sure not to eat too much fiber as an excess can actually cause abdominal bloating.) Apricots ease fluid retention It's not just the fiber that helps eliminate bloating, either. 'Apricots also provide potassium, which has a diuretic effect and improves fluid retention,' Parada points out, noting that the natural acids present—such as malic and citric acid—can help improve digestion, intestinal health, and nutrient absorption, too. 'Although it should be noted that with ripening, the amount of these acids decreases,' she says. Apricots are low in sugar Digón says apricots usually contain around 20 calories per whole fruit, so eating three apricots would only count for one serving of fruit. 'Compared to other fruits, their calorie count is quite low thanks to their high amount of water and modest amount of carbohydrates,' Digón explains. In addition, apricots are low in fructose, which means they are often recommended as a way to alleviate intestinal inflammation problems—including a bloated belly. Apricots are good for the brain As mentioned, apricots are beneficial for gut microbiota—which, in turn, is good for the brain. 'When we consume foods rich in fiber, our intestinal microbiota is supported in a fermentation process responsible for the release of short-chain fatty acids,' Irache Alonso, pharmacist and founder of Well-feeling Club, explains. 'Those short-chain fatty acids contribute to the reduction of neuroinflammation and favor both emotional balance and the prevention of neurodegenerative disorders.' Apricots are high in beta-carotene Apricots are rich in beta-carotene, which is transformed into vitamin A in our body, which then contributes to healthy skin. Thus, apricots are often recommended by dermatologists and skin experts. For example, Dr. Mar Mira of Clínica Mira + Cueto says she always includes them in her antioxidant-rich food plans. 'Apricots are another main food source of pro-vitamin A, which is essential for the skin,' she explains. Dr. María José Crispín of Clínica Menorca also refers to their high beta-carotene content, noting that the natural pigments and antioxidants support melanin production making apricots helpful for preparing the skin for sun exposure. Looks like apricots really are the quintessential summer fruit.
The Guardian
20-06-2025
- General
- The Guardian
Helen Goh's recipe for oat shortcakes with honey-roasted apricots and almond cream
These buttery oat shortcakes are crisp on the outside, tender within and just rustic enough to feel inviting. Filled with honey-roasted apricots and a fragrant almond cream, they make a fabulous pudding; berries macerated with sugar and a splash of orange juice or Cointreau would also be delicious. Prep 15 minChill 30 min Cook 1 hr 10 min, plus cooling Makes 6 For the shortcakes100g rolled oats 225g plain flour, plus extra for stamping out the dough70g caster sugar 2 tsp baking powder ½ tsp baking soda/bicarbonate of soda ½ tsp fine sea salt Finely grated zest of 1 orange (save the juice for the apricots)120g cold unsalted butter, cut into 3-4cm cubes120ml plain unsweetened kefir drink, plus extra for brushing1 tsp vanilla extract For the apricots500g ripe apricots, halved and pitted60ml orange juice 60ml water ¼ tsp ground cardamom seeds (from about 8 pods), optionalA pinch of salt 60g runny honey For the cream300ml double cram1 tbsp icing sugar, sifted, plus a little extra for dusting1 tsp vanilla extract¼ tsp almond extract Line a 20cm x 30cm baking tray with greaseproof paper. Pulse the oats in a food processor until finely ground but not powdery, then add the flour, sugar, baking powder, baking soda/bicarb, salt and orange zest, and pulse a few times to combine and aerate. Add the butter, pulse until the mix looks crumbly, then tip it into a large bowl. Add the kefir and vanilla, stir with a fork until it just comes together in a shaggy dough, then out on to a lightly floured worktop and pat out into a roughly 2½cm-thick disc. Dip a 6-7cm biscuit cutter into flour, then stamp out as many rounds as possible. Arrange the shortcakes a few centimetres apart on the lined tray, then gather the offcuts, press together lightly, then pat out and cut out a few more rounds – you should end up with six altogether. Transfer to the fridge for 30 minutes. Meanwhile, roast the apricots. Heat the oven to 215C (195C fan)/gas 6½ and take a baking dish large enough to accommodate the apricots in one layer and line it with baking paper. Arrange the fruit cut side up in the baking dish, then pour the orange juice and water over and around it. Sprinkle over the cardamom and salt, then drizzle with the honey. Bake for 20-25 minutes, basting and gently shaking the dish occasionally, until the apricots are tender, collapsed and slightly caramelised. Remove from the oven (leave the oven on) and leave to cool in the dish for a few minutes, then tip the apricots and their juices into a bowl. Turn down the oven to 200C (180C fan)/390F/gas 6. Remove the shortcakes from the fridge and brush the tops of the shortcakes with a little kefir, then bake for about 20 minutes, until golden brown on top and the sides feel firm when gently pressed. Leave to cool for at least 15 minutes before serving. Meanwhile, put all the ingredients for the almond cream in the bowl of an electric mixer and whisk on medium-high until the cream thickens to soft waves. To serve, split the shortcakes in half and place the bases on a platter. Spoon over some of the roast apricots and their juices, top with cream, then place the remaining shortcake halves on top. Dust lightly with icing sugar and serve.
