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Deciduous

APRICOTS


The apricot originated in China thousands of years ago. This drupe graduallyworked its way westward via camel caravans, was transplanted and flourishedthroughout Asia. Botanically it is identified as Prunus armeniaca and usedto be known as an Armenian apple or peach. Apricots were referred to inGreek mythology as the Golden Apples of Hesperides.

When the apricot was transplanted to California, it found an ideal home.California produces a huge annual crop, most of which is packed in tinsor sold as dried fruit. Washington State also grows excellent apricots,and in recent years its crop has shown significant increases in tonnage.

The apricot, a freestone fruit, features a beautiful orange color, a velvetyskin, a most delicate flavor and texture, and a lovely fragrance. Of allsummer deciduous fruits they are by far the most fragile. At their flavorbest when tree-ripened, apricots are like golden balls of sweet juice. Atruly ripe apricot is almost like a liquid nectar in texture. However, whenthey are fully ripened they can't withstand the rigors of packaging, transportation,or marketing. So apricots picked to ship to other areas, even around thecorner, are harvested while quite firm. If they are picked while firm butwith nice color, they will ripen properly at room temperature and be quiteflavorful. If the growers play it too safe and pick the fruit when it isquite green, rather than color up and ripen, the apricots will shrink andshrivel and have little or no flavor. Purchase fresh apricots that havehigh color. Those that are light green may or may not color up. Those thatare dark green will never ripen.

"Cots," as apricots are known to the produce trade, have an alltoo short season (almost as short as the cherry season). Those grown inCalifornia and Washington are at peak of season in May, June, and July.In December and January we import a few from the Southern Hemisphere and,considering the distance they have to travel, they arrive in surprisinglygood condition.

Until a few years ago, only a few varieties of apricots were shipped tomarket. The old standbys included the Royals, Tiltons, Perfections,and Moorpacks. However, recently we have been deluged with many new,very colorful varieties. One of these, called the King, is almostas big as a peach. Another fine-looking new apricot is the Flaming Goldvariety. It's still too early to pass judgment on these new kids on theblock, but some of them look very promising.



WHEN TO BUY: At peak: July and August
WHAT TO LOOK FOR: not bruised, high-color (orange) fruit
HOW TO STORE: Ripen at room temperature; refrigerate when ready to eat (softto the touch)


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