Apricots are a type of stone fruit that look nearly identical to peaches, just on a smaller scale. With their soft fuzzy skin vibrant orange flesh, and large pit in the middle it’s easy to mistake apricots for tiny peaches. But while they may seem like miniature versions of everyone’s favorite summer fruit, apricots have a distinct identity all their own.
Here’s a closer look at these peach doppelgangers and how to best enjoy their sweet-tart flavor
Apricot Origins and Growing Season
Apricots are native to China and were brought over to Europe via Armenia in ancient times, hence their scientific name Prunus armeniaca.
In the United States, the main apricot producers are California, Washington, and Utah where warm, dry climates allow successful cultivation.
The apricot growing season is relatively short, lasting from May through July. They are one of the earliest stone fruits to ripen. Because of their delicate nature, fresh apricots are not available year-round.
Apricot Appearance
At first glance, apricots resemble miniature peaches or nectarines. They have:
- A smooth, slightly fuzzy skin like a peach
- A classic stone fruit shape, round with a prominent indentation on one side
- Vibrant orange flesh resembling a peach’s hue
But upon closer inspection, differences emerge:
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Apricots are much smaller, maxing out around 2 inches diameter compared to the 4-inch size of a peach
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The skin is more yellow to orange rather than peachy-pink
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Shape is flatter overall
So while an apricot may pass for a small peach visually, taste and texture cues reveal its distinct identity.
Apricot Flavor and Uses
The flavor of apricots falls somewhere between tart cherry and sweet peach. They have a:
- Zingy, citrusy tartness
- Underlying sweetness with floral aromatics
- Juicy texture akin to a ripe plum or peach
This bright sweet-tart balance makes apricots ideal for:
- Eating fresh – they hold up well in fruit salads
- Cooking into jams, compotes, and tarts
- Drying for a concentrated burst of flavor
Dried apricots maintain a pleasantly chewy, almost leathery texture which contrasts nicely with their sweetness.
The skins of apricots contain high levels of pectin, making them perfect for home jam-making. Slow cooking coaxes out their rich, honey-like quality. Grilling or roasting apricots intensifies their flavors as well.
Overall, apricots deliver a fruity experience reminiscent of peaches, but in a petite package with a unique personality all their own. Their short season makes enjoying their sweet-tart goodness all the more special.
So next time you come across what looks like a small peach at the farmers market or grocery store, take a closer look – it’s likely the underrated but delightful apricot. Give this summer gem a try and experience its charm for yourself.
White Peach
Both peaches and nectarines come from the same family. Genetically, they are the same, but nectarines have a recessive gene that makes their skin smooth. Peaches come to us from China, via the Persians, along the trade routes of the Silk Road. The Chinese thought that peaches could make people live forever, but The FruitGuys only say that they are high in Vitamins A and C, which are antioxidants. Ripeness in peaches and peach-like fruit can be judged from both touch and smell. The aroma will increase as it nears perfection, and the skin will yield slightly when you squeeze it.
Drop peaches into boiling water for 10 to 15 seconds, then quickly take them out and dunk them in cold water. This will make peeling peaches easy. The skin will almost “slide off” if you peel it after this process. Many of the nutrients in stone fruits are, of course, on the surface. This is especially true for plums, where the sweet and sour flavors come together. Red color on peaches is an indication of more sunlight and thus more sugar in the fruit.
Everything you always wanted to know about stone fruit (but were afraid to ask)
Learn about some of our favorite stone fruits, like peaches, nectarines, apricots, and plums, including fruit that looks like a peach and fruit that looks like a plum.
Cling. Semi-cling. And Free-stone. Stone fruit that is woven into the pit is called “cling. ” Fruit that has less fiber woven into the pit is called “semi-cling. ” And fruit that is free of the pit is called “free-stone. ”.
Why I have SMALL PEACHES and how to get LARGE peaches
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