- Author: Katie (Cathryn) R Johnson
Apricots are delicate stone fruits that begin to appear in markets around May in California. While the season for apricots is relatively quick, many different varieties are grown in the state, which ripen over the course of late Spring through early Summer. Apricots are sweet when ripe, although they may become more sweet-tart when baked or cooked, especially the skin and the area around the pit. Apricots are closely related to plums, and after many years of work by skilled fruit breeders the two fruits have been successfully crossed to grow entirely new types of fruits: genetically, pluots are majority plum with some apricot; apriums are majority apricot with some plum; and plumcots are generally a more even mix of apricot and plum. Apricots are an excellent source of Vitamin A and Vitamin C, and they also contain fiber, potassium, and Vitamin B-6. While apricots are delicious on their own, their unique flavor is also welcome in both sweet and savory dishes. See below for healthy recipe ideas starring apricots, or learn more about apricots and view their nutrition facts at the USDA's Seasonal Produce Guide.