Extraordinary apricots

Indulge in the rich, tangy-sweet flavor of the Blenheim apricot in juicy desserts, biscotti, salsas, and more

Fresh Apricot Crisp

Fresh Apricot Crisp

Thomas J. Story

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  • 4. Fresh pie

    Celebrate summer fruit

    Turn the season's berries, peaches, and melons into jams, desserts, drinks―or a delectable chilled fruit soup


More: Your canning guide


Fresh Apricot Crisp
A crunchy topping sets off Blenheims ― so flavorful you don't have to add much to them.

Chilled Poached Halibut with Fresh Apricot Salsa
Mustard seeds give the salsa a nutty richness.

Apricot-Chocolate-Almond Biscotti
These biscotti are crumbly delivery systems for chewy apricot bits, hunks of dark chocolate, and crunchy almonds.

Grilled Apricot-stuffed Leg of Lamb
The dried apricots swell and soften with the Moroccan-spiced juices of the roasting lamb.

It's not the most perfect-looking apricot, the Blenheim. Its thin skin sometimes has a greenish hue. Being unusually delicate, it's often also slightly bruised.

None of this really matters. Because inside, it's the deep orange of a setting sun, with a silky texture and a taste so rich and tangy-sweet it makes ordinary apricots difficult to take seriously. This extraordinary flavor is what made the Blenheim (sometimes called the Royal) the dominant variety in California until the 1950s.


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