Just Picked:  Quick tidbits about California apricots

Early Apricot History
• Apricots were first discovered growing wild on the mountain slopes of China.
• Spanish explorers are credited with introducing apricots to California where they were planted in the gardens of Spanish missions.
• The Latin name for apricot is praecoquum, meaning early matured (fruit).
• See California Apricot History for more information.



California Apricot Industry
• California produces a remarkable 95% of all apricots grown in the United States. 
• There are over 300 growers producing apricots from orchards covering 17,000 acres in the San Joaquin Valley with the leading production area being Stanislaus County.
• A consistent producer, the Patterson variety accounts for  75% of all California apricots.
• The harvest period typically begins in May and ends
in early July.
• In 2001, California harvested 69,000 tons of apricots.
• The Apricot Producers of California is a non-profit cooperative association created to provide information and services to the grower members such as bargaining for a fair price and leading the marketing and promotion efforts of California apricots.
• See California Apricot History for more information.  If you’re interested in additional industry statistics, please visit our APC & Industry Info section.



Apricot Orchards
• Average apricot trees rise to 12-15 feet tall and produce fruit for 20-25 years.
• It takes about 4 years for a tree to produce the expected amount of fruit.
• Apricot blossoms are pale pink or white in color.
• Apricot orchards are filled with reddish-brown barked trees with heart-shaped leaves.
• For a hearty harvest, apricot trees require an extensive cold, foggy period for rest.



Enjoying Apricots
• Fresh California apricots are generally available May
through early July.
• To select the best fresh apricots, look for plump, fairly firm fruit with an orange-yellow to orange color.  Avoid green apricots which will not ripen.
• Convenient and versatile, canned apricots are a quick and healthy addition to cottage cheese, ice cream, desserts, salads and smoothies. 
• Apricots can be used in many recipes that call for peaches or nectarines such as tarts, cobblers, cakes or chutneys.
• Canned apricots can be puréed in a blender to be used as a fat substitute in recipes calling for oil.
• Nutritious California dried apricots are characteristically dried in halves, are dark orange in color and have an intensely sweet and tart flavor.
• The kernels of an apricot pit are used in confections and to flavor liqueurs. Like bitter almonds, apricot kernels are poisonous until roasted.
•  See Selecting & Using Apricots and the Recipe Box
for more information.



Nutrition
• An excellent source of beta-carotene (Vitamin A), California apricots also provide Vitamin C, iron, potassium, and fiber among other nutrients.
• Just three fresh apricots provide an impressive 30 percent of the recommended daily amount for beta-carotene.
• The beta-carotene found in apricots is believed to play a critical role in fighting disease.
• Because beta-carotene turns to Vitamin A in the body, it is often referred to as Vitamin A on food labels.
• To retain the highest quality and nutrient levels, apricots are selected for canning at the peak of ripeness and are processed within hours of picking.
• Canned apricots are nutritionally comparable to their fresh and frozen counterparts.
• Sweet canned apricots are a convenient way to add important vitamins and extra flavor to a healthy diet.
• Visit our Nutrition & Health Info for more information.