Apricots
Anishinaabemowin: mishiimin(ag) | Cree: osâwâs | Ojibwe: wezaawiminagazid
Readiness
Ripe between mid July to mid August
Apricots are ripe when they are gold and/or orange in colour, feel firm but with ‘give’ if gently squeezed, have a strong, sweet smell. They tend to ripen all together and for a very short window of time so you’ve got to watch them closely.
Harvesting
Average yield 10 to 65 lbs
Apricots bruise very easily, particularly when ripe. If using a picking pole, try not to overfill the bag.
Apricots work great with the shake and catch method. With the assistance of 3-4 people (or bungee cords), hold up a tarp or a bedsheet by its corners a few feet off the ground. Use a long tool like a picking pole, broom, or rake to hook tree branches and gently vibrate them to let the ripe fruit fall on the tarp. Do not lay the tarp on the ground – the fruit will smash.
Apricots can be picked when slightly underripe, but leave green apricots on the tree to ripen further.
Storing and Eating
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.
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.
To freeze, first wash, halve, and remove the pits. Freeze on a single layer on a baking sheet, then transfer to a bag or container. Frozen fruits are best used for baking and cooking, and can be used without thawing. Use within a year.
References:
- Indigenous names: Cree Dictionary; Ojibwe People’s Dictionary; Anishinaabemowin Theme-Based Resource Book