Apricots

It seems appropriate that apricot in Latin means "precious". Apricots are precious, especially for people who live outside of California, where it is difficult to find them tree ripened. Apricots are very delicate when they are fully ripe, bruise easily and deteriorate quickly, so the Blenheim, considered the king of apricots grown in California's Santa Clara Valley, are rarely transported outside of California. The leading varieties shipped out of California are, in order of appearance on the market, Castlebrite, Katy, Improved Flaming Gold, Patterson, and Tilton. Apricots found in the markets outside of California are sturdier and less flavorful varieties like the Patterson and Katy varieties.

Apricots are believed to have originated in north central and northwestern China where they have been cultivated for over 4000 years. Over the years, apricots spread throughout Europe, the Middle East and eventually to California, where nearly 97% of America's crop is grown. This transplanting of the apricot has resulted in distinctly different types throughout the world. The apricot varieties found in the United States are primarily from Europe since Spanish Missionaries brought apricots to California.

The leading apricot producing countries are Turkey, Italy, Spain, and Greece, with the United States ranking sixth in world production.

Selection & Storage
Apricots are notable for their delicate flavor, velvety smooth surface, and wonderfully sweet aroma. Look for fairly firm, smooth, plump, well-formed fruit that has an orange-yellow to orange color. If the fruit is hard and tinged with green it won't develop its full flavor. Fully ripe fruit is soft to the touch, full of juice, and should be eaten as soon as possible.

Store unripe apricots in a paper bag at room temperature away from heat and direct sunlight. Once ripe, usually two to four days, apricots will keep for a day, maybe two, if stored in a plastic bag in the refrigerator. Let the fruit come to room temperature before eating, and don't wash the fruit until you are ready to use it. Remember to handle ripe apricots gently, being especially careful not to break the skin.

Preparation
Because of the delicate nature of apricots and their small size, it's not advisable (or necessary) to peel them. To eat a fresh apricot just cut along the seam of the apricot or separate the fruit with you fingers. Once the fruit halves have been separated the seed should be easily removed.

Apricots can be used in many recipes that call for nectarines or peaches. They can be used in tarts, cobblers, crisps, jams, chutneys, and compotes, or grilled, saut�ed, broiled, or baked; they go particularly well with poultry and pork. Perfectly ripe, flavorful, fresh apricots are hard to find in the market, so canned apricots are often an adequate substitute in many dishes.

Tony's Tip
When buying dried apricots, look for sun-dried apricots. They have a much finer flavor than those dried using other techniques.

Tony's Favorite Recipe
Apricot and Smoked Chicken Salad

Varieties
Castlebrite apricots are usually bright orange and quite flavorful when fully ripe, but as I've said "that doesn't happen often outside local California markets." Katy is a relatively new variety, in production since 1978. Its skin is yellow-orange with some blush and has an excellent flavor when fully ripe.

Flaming Gold has an orange-yellow to an occasional yellow colored skin, and is not as flavorful as the Katy or Castlebrite.

Patterson apricots are well known because of their yield more than their flavor, and are more durable and easier to transport through the country.

Tilton apricots are a unique looking apricot and are one of the most flavorful of all apricots. Their appearance is noted by having a slightly flatter shape with a "suture" line that goes halfway around the fruit. This longtime favorite, which used to be the dominant California variety, is tender and juicy with a sweet-tart flavor.

Blenheim apricots are the most delicious apricots of all. They are hard to find fresh because of their delicate nature so they are usually dried to preserve their distinctive sweet-tart flavor and intense color. If you can, I recommend you seek out the fresh Blenheim apricot.

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