Apricots have been prized for their delicious sweet fruit since antiquity. They were first cultivated in India about 3000 B.C.E. and spread throughout Southern Europe, the Mediterranean, and Asia along the Silk Road. English settlers brought the apricot to the American colonies, and Spanish missionaries brought it to the western US where it has flourished.

The flavor (as well as color and size) varies from variety to variety, but is generally sweet and sprightly with a balance of acidity. The fruit has a firm texture and is quite juicy. Apricots are high in vitamin A (beta-carotene), vitamin C, potassium, and a good source of fiber as well as low in fat and sodium free.

These early summer gems have a short season for fresh eating. Most of the apricots produced in the US are grown in California, followed by Washington state where harvests come several weeks later. Fresh apricots are generally available from May to August.

Don’t miss out on this ancient and delicious summer fruit!