Apricots

Apricots

Whether they’re baked, grilled, or made into jam, apricots are some of the tastiest stone fruit that can be found at the market. Typically in season during the blistering summer months, preserving this sweet, tart, and juicy fruit is an easy way to enjoy your apricots year-round!

A great source of vitamins A and C, apricots promote eye and skin health, while also boosting the immune system. How could you pass up this mouth-watering, low calorie, healthy snack?

Some varieties you'll find at the farmers' market:

Patterson: Named after the "Apricot capital of the world," Patterson, CA! Firm with good flavor, suited for canning, making sauces, and eating out of hand.

Poppy: Larger than other varieties, firm, early harvest. Light yellow to pale orange, pleasing flavor and aroma.

Blenheim: Slowly disappearing orchards make this apricot a rare and delicious find. Not suited for shipping, major suppliers have switched to other varieties. This variety is still grown by our small California farmers to preserve a variety that should not disappear. With a sweet honey-like, perfectly balanced flavor, it is eaten out of hand and used in home canning and cooking.

Castlebrite: Early-bearing variety that has bright orange fruit with a slight red blush. The medium-sized, firm fruit offers nice flavor, although very tart, unless fully ripe.

"Patterson Apricots are named after Patterson, California, and are the most commonly seen apricots at the market."

The Lowdown

  • Season
    Spring/Summer
  • Color
    Orange-Yellow
  • Select
    Look for a fairly firm, smooth and plump fruit that has an orange-yellow color. Fully ripe apricots are soft to the touch, full of juice, and should be eaten as soon as possible.
  • Store
    Store unripe apricots in a paper bag at room temperature away from heat and direct sunlight. Once ripe, apricots will keep for a day or two, if stored in a plastic bag in the refrigerator.

Related Recipes