Apricots (as well as peaches, cherries, plums, and almonds) are members of the rose family! Who would have thought? Native to China, they were introduced to the Greco-Roman world by Alexander the Great in the 4th century B.C. The Arabs then brought the apricot to the Mediterranean, where Turkey and Italy, with their temperate climates, became the main apricot-growing regions for centuries. In the late19th century, the first apricot trees were brought to the New World by Franciscan friars, and 90% of the world's production now takes place in the United States, 90% of that being in California.

The name "apricot" comes from the Spanish Arabic al barquq, meaning "precocious," as the apricot tree blooms very early each spring.

Fresh apricots are considered a delicacy, because they are so fragile, they don't ship well. In fact, apricots are almost always harvested unripe to help them withstand the impact of shipping and handling. So, sadly, the exquisite experience of eating a fresh, tree-ripened specimen is a very rare treat. A vast majority of the crop is dried.

Apricots have been sun-dried since ancient times. It takes 6 pounds of fresh fruit to yield just one pound of dried! In the drying process, the apricots lose only water, and the nutrients (mostly minerals) become concentrated.

Culinarily Speaking: Buy fresh apricots that are neither too firm nor too soft. Avoid fruit that is spotted, cracked, or blemished. Assuming they are not tree-ripened (and, as mentioned above, most commercially available apricots are not) store fresh apricots at room temperature, out of direct sunlight, and they will ripen. Thereafter, they will keep for about a week in the refrigerator.

Apricots freeze well. Cut them in half, remove the pits, then store them in a sealed plastic freezer bag for up to several months.

Nutritionally Speaking: Apricots are a good source of vitamin A, vitamin C (if the apricots are fresh), fiber, potassium, iron, magnesium, and copper.

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