Apricots are a prized stone fruit, valued for their delicate sweetness and faint tartness, making their brief annual appearance highly anticipated. Unlike imported or preserved varieties available year-round, a truly seasonal apricot offers a distinct, complex flavor profile that is unmatched. The short window when these fruits are harvested locally is the only time to experience their peak texture and quality. Understanding this seasonal cycle is the first step to enjoying the fruit at its absolute best.
The Core Apricot Season
The main apricot season in the Northern Hemisphere typically begins in late spring and extends through the heart of the summer months. This period, generally running from mid-May through August, represents the time when the majority of the crop reaches maturity. An apricot is considered “in season” when it is harvested at its most flavorful state and is readily available from local orchards and farmer’s markets.
The availability of fresh, highly perishable apricots is closely tied to the warmth of the summer sun, which is necessary for the fruit to develop its sugars and characteristic deep color. While the season covers a few months, the peak availability in any single location is often shorter, sometimes lasting only three to four weeks.
Regional Differences in Harvest Time
The precise timing of the apricot harvest is heavily influenced by local climate and geographical latitude, causing the season to shift across different growing regions. Warmer, Mediterranean-like climates, such as California, often kick off the season early, with commercial harvest beginning as early as mid-May. California is the largest U.S. producer, and its season typically concludes around the first week of July.
Regions with cooler spring temperatures or higher altitudes, like Utah or the Pacific Northwest, experience a later peak season. For example, the marketing season in Utah often extends from mid-June through mid-August, offering fruit after the earliest regions have finished. Washington state, another significant producer, sees its apricot season concentrated between late June and early August. This staggered ripening schedule allows consumers across different areas to enjoy local, fresh apricots throughout the summer.
Selecting the Best Apricots
Choosing the best apricots requires relying on sensory indicators rather than just appearance, as the fruit’s quality is maximized when it is tree-ripened. A ripe apricot should display a deep golden or orange hue, a color that indicates a higher concentration of beneficial carotenoids. The presence of green color usually suggests the fruit was picked too early and will not develop full sweetness.
When gently handled, a ready-to-eat apricot should yield slightly to pressure, but it should not feel overly soft or mushy. The most reliable indicator is the fruit’s fragrance; a high-quality apricot will emit a distinct, sweet, and fruity aroma near the stem end. Although apricots can soften and change color after harvest, the sugars and flavor compounds are best developed while still attached to the tree.
Storage and Preservation
Once you have purchased ripe apricots, proper handling is necessary to maintain their delicate quality over their short shelf life. If the apricots are still slightly firm, they can be kept at room temperature, away from direct sunlight, for a few days to soften further. However, fully ripe fruits should be stored in the refrigerator, ideally in a single layer to prevent bruising, where they will keep fresh for up to one week.
For consumers who find themselves with an abundance of fruit during the peak of the season, preservation is an excellent way to extend the harvest. Apricots can be easily frozen by washing, halving, and removing the pit before laying them on a baking sheet to flash freeze. They can then be transferred to a freezer bag for storage up to a year. They can also be dried or cooked into jams and preserves to capture their intense summer flavor.