Tips on getting the most out of California apricots

Each year at harvest time, California apricots are picked from trees for a variety of uses.  Located below is information on how to best enjoy the different California apricot products all year.

Looking for recipes or nutritional information, just click on the underlined words.

CANNED CALIFORNIA APRICOTS
Why do canned apricots score high with dietitians? 

The answer:  It’s All in the Can.

Quality.  Nutrition. Convenience.  Full Flavor. 
Some studies demonstrate that canned apricots are nutritionally comparable to their fresh counterparts!* To retain the highest quality and nutrient levels, apricots are selected for canning at the peak of ripeness and flavor and are processed within hours unlike fresh produce which can lose nutrients and flavor during the travel to market.

Packing a hefty dose of Vitamin A (as carotene), canned apricots’ sweet tartness makes them a good choice for adding extra vitamins and flavor to a diet.  Simple to store in a pantry cupboard and noted for their cooking versatility, canned apricots are convenient and easy to use in recipes or enjoyed plain as a healthy snack.  Plus, canned apricots are available year-round.

The “Skinny” on Apricot Purée
Apricot purée is on the rise as the new substitute for oil or water in many high-calorie, high-fat recipes.  Simply purée canned apricots in a blender or food processor until smooth.  Unlike prunes (which can darken some baked goods) or applesauce (which may cause recipes to be watered down), apricot purée reduces the fat content and adds a touch of added flavor.

Interested in trying apricot purée?  Check out our recipes for Low-fat Apricot Waffles, Lighter Apricot Cake, and Apricot Upside-Down Cake.



FRESH CALIFORNIA APRICOTS
Seeing golden orange apricots in the produce aisles signals the beginning of summer fruit.  Delicate in nature, apricots are harvested before the hot days of summer hit. Producing over 95% of the nation’s apricots, California has a relatively short fresh season, from May to early July depending on harvest conditions.

Here are some fresh tips:

Shopping & Storing Tips
• Look for plump, fairly firm fruit with an orange-yellow to orange color.

• Fully ripe fruit is soft to the touch, juicy and should be eaten as soon as possible.

• Keep apricots cool to prevent over ripening.  Store ripe apricots in the refrigerator where they may keep for up to a week.

• Place hard apricots in a paper bag and let ripen for a day or two.

• To freeze fresh apricots, simply half the fruit and place on baking sheet until frozen. Then pack in a plastic freezer bag.

• Avoid green fruit which will not ripen.



DRIED CALIFORNIA APRICOTS
It takes about six pounds of fresh apricots to make one pound of dried apricots.   A concentrated source of fiber, dried apricots enjoy the distinction of being one of the most nutrient-dense dried fruits.  Sweetly tart, they are lauded for their flavor as well as their excellent snacking and baking possibilities.

How Are California Apricots Dried?
For drying, California apricots are picked at the peak of ripeness: sweet, juicy and full of flavor.  In a labor-intensive but worthwhile process, the fruit is washed, sized and cut in half.  The apricots are then placed cut side up and treated to preserve color and nutrients.  The trays are continually rotated in the sun for about three days before the fruit is ready for washing and packing. 

How to Spot a California Apricot
Perhaps the most distinguishing quality of California apricots is that the fruit is dried in halves.  The other main variety of dried apricots, Turkish apricots, are dried and sold whole with the pit squeezed out.

Dried California apricots are also darker orange in color and boast an intense, sweetly tart flavor.  They are also a good choice for baking as they keep their shape well. 

Gourmet Magazine Speaks Out
In its June 2000 issue, Gourmet Magazine corrected the assumption that all dried apricots are created equal by referring to California apricots as “the best dried apricots.”  Gourmet commented that a “tangy, strong, unmistakably apricot flavor comes through loud and clear” on the bar cookie made with California dried apricots.   The same recipe used with Turkish apricots was considered “disappointing-all we could taste was a kind of generic fruity sweetness.”

Although worth the effort, it is regrettably harder to find dried California apricots today.  Due to importation of dried apricots and cheap labor costs abroad, California’s dried apricot industry has suffered.  Unfortunately, canned apricots are also faced with a similar situation.

We appreciate your support of California’s apricot industry.  Contact us with more questions about selecting and using California apricots.

*University of Illinois, 1995 and University of Massachusetts, 2000