Picking Apricots: When And How To Harvest An Apricot
Apricots are delicious fruits. They taste like peach or nectarine but they have a different flavor. There are many types of apricots available in the market place. Some varieties have high sugar content while others contain less sugar than regular peaches and nectarines.
All of them taste good, but some types are better suited for certain dishes such as desserts or drinks. For example, the type called “Frosted” is not suitable for eating raw. So it’s best to eat these types of apricots with milk or cream.
When choosing which type of apricot to buy, there are several factors that must be considered. These include size (small, medium or large), color (white, yellowish green or red) and flavor (sweet, sour or bitter).
Small apricots are small and round. They’re usually used for jams, jellies, sauces and other baked goods. Medium sized apricots are medium in size and round. They’re commonly used for salads, sandwiches and soups.
Large apricots are larger than medium sized ones. They’re generally used for pies, cakes and other desserts.
The color of the fruit depends on its age as well as the variety of the apple tree where it was grown. Yellowish green apricots have the strongest flavor. They’re also known as “off-dry” apricots. Red apricots are sweetest type.
They’re also called “sweet” apricots.
The flavor of the fruit can be slightly bitter, sour or sweet. Bitter apricots are generally used for jams, jellies and other preserves. Sour apricots are a favorite for pies, cobblers and cakes. Sweet apricots can be eaten raw or used in many dishes.
The size of the fruit doesn’t affect its flavor. For example, a small apricot can taste sour (if it’s an “off-dry” variety) and a large apricot can taste sweet (if it’s a “sweet” variety).
There are many different ways to pick apricots. They can be gathered by hand, off the ground.
Sources & references used in this article:
Post-harvest quality maintenance of fresh apricots by F Mencarelli, R Botondi, D De Santis… – … Symposium on Apricot …, 2001 – actahort.org
Influence of ethylene inhibition by 1-methylcyclopropene on apricot quality, volatile production, and glycosidase activity of low-and high-aroma varieties of apricots by R Botondi, D DeSantis, A Bellincontro… – Journal of Agricultural …, 2003 – ACS Publications
Apricot thinning investigations by DV Fisher – Scientific Agriculture, 1936 – NRC Research Press