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White apricots are a smaller stone fruit, with a rounded yet oblong shape. The skin of a White apricot can range in color from a pale, almost translucent skin to a pale canary yellow. Most varieties have a light yellow to rose blush. White apricot’s flesh can be a creamy white to tender yellow in color, very juicy and boasts an extremely sweet flavor. Most tasting notes speak to a rush of sugar, melon, syrupy and honey flavors.
White apricots are available in the late spring and early summer months.
It is believed that many White apricots were some of the original apricot varieties grown in Central Asia. Yet, modern White apricot varieties are most likely the result of hybridization between a Californian adapted orange variety with an ancient white variety. It has taken many years to develop this fruit’s high sugar content that gives most white varieties that trademarked super sweet flavor. There are many varieties of White apricots: some varieties include: Canada White, Canadian White Blenheim, Sugar Pearls, Moniqui, Zard, Le Crème, and Shaa-Kar Pareh.
White apricots can be consumed raw, dried, pureed, roasted, grilled, baked or cooked into jams. Due to a mild flavor White apricots pair well many other stone fruits including cherries, almonds and plums. Other complimentary pairings include honey, lavender, citrus, vanilla, white chocolate, yogurt, hazelnut, fresh cheeses such as ricotta, marscarpone, burrata, and chevre. White apricots also shine in cakes, tarts, galettes, and ice creams. Select a White apricot that is fairly firm, smooth, plump, and has good color. If the fruit is hard and tinged with green it will not develop its full flavor. It is best to store unripe White apricots at room temperature, and once the fruit has reached its peak ripeness it will keep for a few days in the refrigerator.
The origin of the White apricot has been traced back to central Asia and has flourished in areas of the Middle East for decades. However, most of the original White apricot varieties have been hybridized with different varieties in attempts to improve the fruit’s atheistic and ability to be transported. White apricot trees have been adapted to grow successfully in temperate climates that have mild winters and long warm, dry summers. These trees need full sun conditions for maximum fruit production.
Recipes that include White Apricots. One is easiest, three is harder.