Apricots Back to List
California and Washington are the two primary apricot producing states. California produces roughly 95 % of the apricots grown in the U.S.A. However, only 16% of these are sold to the fresh market. California’s crop begins in May, peaks in June and usually finishes before August. Washington’s apricot Harvest runs from July through August. Apricots are also available from New Zealand and Chile from December to March. Throughout the summer we are also proud to handle many varieties of apricots grown locally.

The main apricot varieties are Earlicot and Pattersons. There are many other newer varieties that have great eating quality. Poppy cot, Honey cot, and the Katy variety are just a few. Look for the very exciting Black Velvet apricot, with its fuzzy, deep purple skin and bright orange flesh. The Black Velvet is actually an aprium… a cross between an apricot and a plum. It is super sweet.

Did you know apricots are a member of the rose family? They have been enjoyed in china for over 4000 years; I think they are here to stay.
Handling / Storage
Temperature: 32°F, 0°C
Relative humidity: 90 - 95 percent
Mist: No
Typical shelf life: 7 - 14 days
Ethylene producer
Highly sensitive to freezing injury

To ripen, place in a closed paper bag at room temperature.
Fully ripened apricots should be stored in the refrigerator.
Packaging
Common PLU's
4218 - Regular
Common Varieties
Castlebrite
Patterson
Katy
Improved Flaming Gold
Tilton
Apache
Earl Cot
Local
Wescot
Poppy
Tasty Prat
Robata
Brittany Gold
     
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Product Availability
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