Fruit Ripening & Picking Guides
Apricots
These relatives of the peach and plum are an especially tasty local treat. Apricots become golden when ripe, and grow to the size of golf balls or larger. They have soft flesh when ripe and a central pit. More so than other fruits, apricots tend to ripen all together and for a very short window of time so you’ve got to watch them closely.
Average Ripening Timeline: mid July to mid August
Ripeness Indicators
- Color When Ripe: gold and/or orange in colour
- Feel & Texture When Ripe: firm but have some ‘give’ if gently squeezed
- Taste & Smell When Ripe: strong, sweet smell
- Underripe if…green or hard
- Overripe if…sour smell, too soft or slimy feel, or molding
How to Harvest
Average Yield: 10 to 65 lbs
- Apricots can be picked when slightly underripe to ripen off the tree
- Hand pick whenever possible
- Separate fruit from stem
- Bruise very easily, particularly when ripe. If using a picking pole, try not to over fill the bag
- Leave green apricots on the tree to ripen further
- Apricots can drop off the tree before they are ready for harvest. This is often a built-in safety mechanism if the tree produces a larger than normal number of blossoms. If too many of the flowers are pollinated, the tree will produce a large amount of fruit and drop some of it to lighten the load
How to Store and Eat
Storing
- Room temperature: Underripe apricots can ripen on the counter or in a paper bag. Fold the bag and keep at room temperature for up to three weeks
- Fridge: Ripe apricots need to be stored in a refrigerator and will last up to a week. Apricots will not continue to ripen in the fridge, so make sure they are fully ripe before chilling. Overripe apricots won’t last long, even if refrigerated
- Freezer: Wash, halve, and remove the pits. Freeze on a cookie sheet in a single layer, then transfer to a freezer bag. Store for up to 12 months
Ideas for Eating
Eating fresh; add to salads; baking; jam; dehydrated fruit leather