The First Fruit

IT’S NO ACCIDENT THE APRICOT LOOKS LIKE A MINIATURE SUN AS THE LITTLE GOLDEN ORB IS A HARBINGER OF SPRING AND SUMMER

- Melissa King

Maybe it’s because they’re one of the fi rst stone fruits of the season or maybe it’s because the tree-ripened fruit is so deliciously good. Either way, garden-grown apricots are always at the top of my list of summer stone fruits.

Fresh apricots don’t store particularly well, so there’s a reason garden-grown apricots, picked ripe and ready, are often worlds apart from store-bought ones.

From garden to table, apricots have a lot to offer. Not only do you get a bumper crop but the tree itself is delightful, with masses of snowy white blossoms and bronze-yellow autumn leaves.

In fact, apricot trees are one of the harbingers of spring, bursting into flower early while daffodils are still in bloom and creating the prettiest of pictures.

VARIETIES

We had an apricot tree when I was growing up and my taste buds still have vivid memories of feasting on smooth, sweet musky ‘Moorpark’ apricots on a warm summer’s day.

If you’re after a classic variety with true apricot flavor, you’ll love ‘Moorpark’. This timeless English variety, which dates back to 1760, produces a delicious crop of large, round fruit with bright golden-orange skin and a firm light orange flesh mid to late season.

Most of the fresh fruit from our tree went straight down the gob but ‘Moorpark’ is also delicious dried or made into jam. Just bear in mind that this variety doesn’t hold its shape too well so is not the best choice for bottling.