Apricots (Prunus armeniaca) also known as Armenian plums. Apricots are small stone fruits that belong to the Rosaceae family and genus Prunus, closely related to the plum, peach, cherry and almond. Round and yellow, they look like a smaller version of a peach but share the tartness of purple plums.
Native to China and Central Asia, this fruit-bearing tree has been cultivated for thousands of years, with its history dating back to around 2000 BC. It is believed that Chinese traders and merchants traveling along the Great Silk Road introduced apricots to the Persians and eventually the world beyond.
Apricots are petite, round to slightly oblong fruits with smooth and velvety skin. The skin often has a rosy blush, and can range in color from pale yellow, to golden, to a burnt orange, depending on the variety and how ripe they are. The flesh is smooth, juicy, tender, and sweet, with just a bit of tartness at the end.
Apricot trees grow to a height of 26 to 39 feet and produce beautiful pink or white blossoms in the spring. Apricot trees are self-pollinating, meaning they can produce fruit without the need for another tree nearby for pollination. These trees thrive in full sun with well-drained soil.
Apricots are low in calories and a good source of dietary fiber, vitamins (such as vitamin A, C, and E), and minerals (such as potassium and manganese). They are also rich in antioxidants, particularly beta-carotene.
Apricots can be used in both raw and cooked applications, and in every type of dish from appetizer to dessert. They can be roasted, grilled, baked, broiled, poached, cooked into jams and preserves, made into ice cream or gelato, or pureed for use in sauce or dressings. They are often found preserved by canning or drying
There are many different varieties of apricots bred for different traits, from early, mid to late ripening, to superior flavor, to coloring, and even the ability to withstand long-term shipping. Popular apricot cultivars include:
- Blenheim Apricot
- Goldcot Apricot
- Moorpark Apricot
- Tilton Apricot
- Harcot Apricot
- Gold Kist Apricot
- Patterson Apricot
- Chinese Apricot
- Puget Gold Apricot
- Canadian White Blenheim Apricot
- Autumn Glo Apricot
- Goldrich Apricot
- Tomcot Apricot
- Hunza Apricot
- Goldbar Apricot
- Golden Amber Apricot
- Harglow Apricot
- Hargrand Apricot
- Harogem Apricot
- Early Golden Apricot
- Perfection Apricot
- Robada Apricot
- Rival Apricot
- Katy Apricot
- Royal Rosa Apricot
Description And Pictures
Blenheim Apricot
Blenheim are a rare heirloom variety that originated in the early 19th century in England. These apricots have a golden-orange color with a red blush and are medium to large in size. They are grown in regions like California and New Zealand.
They are typically in season from late May to early July. The fruit’s season is also very short, sometimes only lasting for ten days, and the fruits are left on the tree for as long as possible to develop a higher sugar content. The flesh of Blenheim apricots is tender, juicy, and succulent. It has a smooth texture that melts in your mouth.
Goldcot Apricot
Goldcot Apricot was developed in Michigan, it was bred to withstand harsh winters in the snow belt and thrive in hot summers. This self-pollinating tree produces golden yellow freestone fruits. The flesh of Goldcot apricots is juicy and tender, with a smooth texture that is enjoyable to eat fresh or cooked. While Goldcot apricots may not have as strong of an aroma as some other varieties, they still emit a pleasant fruity scent when ripe.
Moorpark Apricot
Moorpark apricots are an heirloom cultivar, They were first introduced in the late 1600s and have been grown in various regions since then due to their resistance to frost and rain. These apricots are about 2.5 inches in diameter and have deep orange flesh. They are considered one of the best apricot varieties, both in England and in the United States. They are juicy and offer a richly sweet, plum-like flavor.
Tilton apricot
The Tilton apricot is heart-shaped and golden-yellow in color. It was developed in the United States, specifically in California. It was introduced in the early 20th century, around the 1930s. Its skin is smooth, with a golden-yellow base color and often adorned with a red blush on the side exposed to the sun. The flesh of the fruit is firm yet juicy, with an orange hue. Tilton Apricots ripen in mid to late summer, depending on the specific microclimate and growing conditions.
Harcot Apricot
The Harcot Apricot, also known as “Harlayne,” is a hybrid apricot cultivar. It was developed by researchers at the Harrow Research Station in Ontario, Canada, hence the name “Harcot.” It was introduced in the late 20th century. The skin of the fruit is smooth and usually orange-yellow with a red blush on the side exposed to the sun. The flesh is firm yet tender, with a bright orange color. These trees usually have a lifespan of around 15 to 20 years.
Gold Kist Apricot
The Gold Kist Apricot is a cultivar developed in the United States in California. These trees are heavy bearing. They require at least 200-300 chill hours (temperatures below 45°F) to set fruit, and they bloom in late winter. The fruit ripens in May to June, and it has a sweet, firm flavor. These trees have a semi-dwarf growth habit, reaching a mature height of 10 to 15 feet and a width of 6 to 8 feet.
Patterson Apricot
Patterson is named after the country town of Patterson in California USA that was once a leading apricot producing region for the United States and still celebrates apricots with its annual apricot fiesta. This variety originated in 1968 in California selected by Frederic W. Anderson. They fruits ripen in late spring to early summer. Patterson apricots perform well in growing zones 4-9. As long as your area has temperatures below about 7 C (45 F) consistently (for at least 700 up to 1,000 hours), Patterson apricot tree will grow and produce quite well.
Chinese Apricot
The Chinese Apricot tree grows to a height of 5 to 7 meters and has a relatively short lifespan of about 30 years. The skin of the fruit can range in color from yellow to orange. The flesh is usually firm and juicy, with a sweet-tart flavor. Chinese apricot trees thrive in regions with a temperate climate, although they can tolerate colder temperatures than many other apricot varieties.