Apricot Archive

California Dried Apricots vs. Imported Varieties:
Know What to Look for

When it comes to dried apricots, all varieties are not created equal. For quality you can taste, it’s best to stick with California dried apricots.
A concentrated source of fiber, California 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.

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.

Check the Label and Check the Fruit:
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.

High in beta-carotene, 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.

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.

Support domestic industries by buying locally and regionally grown produce, whether they be fresh, canned, frozen or dried—it’s quality you can taste!


You can print more copies directly from our web site at
www.apricotproducers.com.  Go to the "Newsletter" link to print out this issue and/or previous issues.

The Apricot Archive is published by Echo Communications, LLC on behalf of
the Apricot Producers of California.

Comments or suggestions can be sent to: Echo Communications, 1485 Park
Avenue, Suite 200, Emeryville, CA 94608 or emailed to: janellef@echopr.com

Copyright © 2005 Echo Communications, LLC. All rights reserved.

June 2005
California Apricots
Approaching Harvest

Harvest Update

The early season varieties of California apricots were harvested last month, marking the beginning of the fresh apricot season. The Patterson variety, the industry’s most consistent producer which boasts the traditional deep orange color and tangy flavor, was harvested at the beginning of the month and is available at your local grocer and wherehouse stores now.

The fresh season ends in July, but you can enjoy California apricots year-round canned, frozen and dried.