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  • Blenheim apricots drying in the Hollister, CA sun.
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Arugula and Watercress Salad with Dried Apricots, Goat Cheese, Almonds and Meyer Lemon Vinaigrette

Serves 4


  • 4 cups arugula
  • 2 cups watercress
  • 2/3 cup chopped dried apricots
  • 1/2 cup crumbled fresh goat cheese
  • 1/2 cup toasted slivered almonds
  • 1/2 cup, plus extra for drizzling, Katz Meyer Lemon Olive Oil
  • 1/3 cup lemon juice or Sherry vinegar (the lemon juice will make for a more mellow dressing)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup thinly sliced scallions or, if you can get it, green garlic shoots


Wash and dry the greens. In a bowl, whisk together the olive oil, lemon juice/vinegar, mustard and salt and pepper. Check for seasoning.

When ready to serve, toss the greens with all but 1 tablespoon of the dressing and plate individually or in a platter or bowl. In the same bowl, toss the almonds and apricots with the remaining dressing and scatter on top of the salad.  Crumble the goat cheese over top and serve with a drizzle of Meyer lemon olive oil and a shower of scallions.

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Our Fruitcake

Ok so yes, this is a big recipe - lots of ingredients, long baking time and lots of dishes when you're done!  But when it's all said and done, you'll have a few cakes for yourself and a few cakes for gifts.  These cakes keep for months, and they have an incredible depth of flavor.

Makes 4 - 5 small cakes (one pound each)


  • ½ cup golden raisins
  • ½ cup dark raisins
  • ½ cup currants
  • 1 cup sliced apricots
  • 1 cup sliced dried figs
  • 1 cup chopped candied orange
  • 1 cup chopped citron
  • ½ cup chopped candied ginger
  • ¼ cup dried cherries
  • 2 cups walnut pieces
  • 2 cups pecan pieces
  • ¼ cup orange zest
  • ¼ cup lemon zest
  • 2 ¼ teaspoons cinnamon
  • ½ teaspoon allspice
  • ¾ teaspoon nutmeg
  • ¼ teaspoon clove
  • ½ cup molasses
  • 1 cup brandy
  • ¼ cup orange juice
  • 2 sticks of butter at room temperature
  • 1 ½ cups brown sugar
  • 2 cups all purpose flour
  • ¾ teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 4 eggs at room temperature
  • ½ tablespoon vanilla
  • Brandy


Mix all ingredients in BOLD and place in a covered bowl.  Let stand at room temperature for a minimum of 12 hours and up to 3 days.

Preheat oven to 275 degrees (250 if using convection).

Butter and flour your 8 to 9 inch loaf pans. In the bowl of a mixer with the paddle attachment (or by hand with a wooden spoon), mix the first six ingredients until well-blended. Add two eggs and mix and until fully incorporated.  Add the last two eggs and the vanilla. Mix to combine. Then add the fruit mixture and mix until the fruit is distributed evenly.

Divide the batter between your pans. *If you don't have enough pans, you can hold the batter in the refrigerator as needed. Or buy disposable baking pans.

Baking time is approximately 100 minutes. Rotate the pans at 40 minutes. They are done when a toothpick inserted in the center comes out clean. Cool cakes in the pan on a rack for 30 minutes.

Pour 1 tablespoon brandy over each cake and allow to cool for an additional 45 minutes.


Dried Blenheim Apricots from B&R Farms


We're only go to make this suggestion once...order more than one bag.  One will not be enough.

B & R Farms in Hollister, CA has been growing the Blenheim apricot for 75 years - it's the business of the Rossi family and they take their craft very seriously. Blenheim apricot cultivation has dipped 90% since the late 1980s - it's slow ripening, small size and fragile nature pushed it out of the supermarkets. As one of the few remaining growers of this iconic and incredibly delicious fruit, they've made it their mission to grow and dry the best possible.

B & R dries their apricots for 7 days in the heat of the mid-summer sun. Over the course of that week, the apricots shed 85% of their weight...it takes 6 pounds of apricots to make 1 pound of dried.  What you'll get is a product with a strong honey-like flavor - chewy and sweet, Blenheims are without a doubt the best dried fruit we've ever tasted.

Blenheims are fantastic for baking - chopped and folded into scone batter, cookie dough or cake batter, layered into a tart or pie or mixed into bread puddings.  But they're also great tossed into salads, used for sauces with pork or duck, stirred into a rice pilaf and folded into stuffings.

1 pound
United States
B&R Farms
(1 product review)
$15.00 (Currently Sold Out)


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  1. Dried Blenheim Apricots

    Posted by Anonymous on 2nd Aug 2012

    In my opinion this type of apricot tastes the most like fresh apricots.
    They're great for snacks, but because they are tangy, my favorite use for them is to use them in baking.


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