Inventory, 8 lbs : 0
This item was last sold on : 06/30/17
The Modesto apricot tree is an early and heavy producing variety. The fruit ranges from medium to large in size, with a medium thick skin that is deep orange in color. The pulp of a Modesto apricot is rich orange in color, slightly firmer than the Blenheim apricot, meaty and moderately juicy. Modesto apricots have a delicate flavor with low acidity, touting honey-sweet tasting notes.
Modesto apricots are available in early summer.
The Modesto apricot was developed as a commercial variety that retains a higher quality appearance throughout shipping. This variety has become successful because of their robust coloring and larger size. Modesto apricots are starting to replace other varieties of apricots that are not as durable for shipping long distances.
Modesto apricots are known for their meaty pulp and mellow flavor and therefore pair well with other stone fruit including cherries, plums, and even almonds. Apricots can be eaten raw, dried, pureed, roasted, grilled, baked or cooked into jams. They can be utilized for fresh fruit salads, for savory salads and appetizers and for desserts. Other complimentary pairings include honey, egg custards, seafood such as scallops and prawns, lavender, lemon, orange, cardamom, pistachio, cayenne, pepitas, mascarpone, burrata, chevre, vanilla, white chocolate, yogurt, hazelnut and olive oil. Apricots can be added to cakes, muffins and cookies and be made into ice cream and gelato. It is best to store apricots at room temperature to allow ripening then store in the refrigerator for only a few days. Modesto apricots are also widely utilized as a freezing apricot.
The Modesto apricot originated in Le Grand, California and was introduced into the market by F.W. Anderson in the mid 1960s. The Modesto apricot is an open-pollinated seedling of the parent variety, “Perfection.” This tree thrives in the north-central valley of California, but has also been known to grow in southwestern climates as this variety only requires 300-400 hours of chilling in order to produce blossoms in early spring.