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Apricots

Fruit

Description
An apricot is a small sweet fruit with a golden orange color. A ripe apricot can be recognized by its fairly firm skin, and it will be plump and juicy when it is at its best. The apricot has a delicate aroma.

Grow Region
California
Washington
Imported

Storage Temperature
· Temperature: 32 F, 0C (Apricots stored in high temperatures become mealy).
· Relative humidity: 90 to 95 percent
· Mist: no
· Typical shelf life 7 to 14 days
· Ethylene producer (Do not store with ethylene-sensitive items).

Availability

Available seasonally with domestic production May-
September and imports available December-February.

Domestic: Domestic availability begins in May from California?s San Joaquin Valley
with supplies typically into July. Availability from Washington State begins in June with
supplies generally lasting into September weather permitting. Domestic supplies are
very susceptible to spring weather patterns in these two major growing regions. Apricot
supplies generally remain light due to demand and growing conditions during this short
production window.

Imports: Light winter time volume derived mainly from Chile become available in
December and January with light volume from New Zealand also available during the
winter period. Overview: Light supplies are generally the norm due to less acreage devoted to
apricots, the short growing season, growing conditions and generally strong demand
during their short production window. The mid summer months of June and July will
typically provide the heaviest domestic volume. Very light imported volume is the norm
during winter production.

Nutritional Facts

The U.S. Food and Drug Administration has approved the following nutrient content
descriptors for apricots: low-fat, saturated fat-free, sodium-free, cholesterol-free, high in
vitamin A, high in vitamin C and a good source of potassium.