When it comes to apricots, no variety is more beloved — or more elusive — than Blenheim apricots. This heirloom gem, often called a true California treasure, has a long and flavorful history. First introduced to California’s Santa Clara Valley in the 1880s, Blenheims found their perfect home in the region’s warm days, cool nights, and well-drained soils. Over time, they’ve become renowned for their rich, tangy-sweet flavor, floral aroma, velvety texture, and sun-kissed golden color.
What makes Blenheims so exceptional? It all comes down to taste. With a flavor that’s both intensely fruity and delicately tart, Blenheim apricots offer a depth unmatched by other varieties. There’s a subtle almond note in the background, and when perfectly ripe, they release a heady fragrance that smells like pure summer.
Visually, they’re just as stunning. Their glowing golden-orange skin often bears a blush of red, which deepens as they ripen—making them as beautiful in a fruit bowl as they are in a tart.
A Fleeting Farmers Market Favorite
Sadly, fresh Blenheims are increasingly rare. Their delicate skins bruise easily, and they ripen so quickly that shipping them long distances is nearly impossible. That’s why you’ll almost never find them in commercial grocery stores. The best — and often only — place to get them is at your local farmers market or straight from a dedicated grower.
Their season is short, typically from late May to early July, making them one of summer’s most anticipated treats. Food lovers wait all year for their return, knowing that their time on market tables is brief. And if you miss them fresh, don’t worry — Blenheims are arguably even better dried.
The Gold Standard for Drying
Blenheim apricots are prized for drying. Their naturally high sugar content and low moisture make them ideal candidates, concentrating their sweet-tart flavor into something bold and chewy with just the right amount of tang. Their smaller size and firm texture help them dry evenly while maintaining their shape and rich, amber color.
Dried Blenheims have a complex aroma and flavor that’s hard to beat. They’re wonderful eaten out of hand, but also rehydrate beautifully — perfect for use in pies, fruit bars, or compotes. Some bakers even prefer them to fresh, thanks to the intensified apricot essence that comes through when they’re cooked.
Preserving a California Classic
Despite their extraordinary flavor, Blenheim apricots are at risk. Urban sprawl, aging orchards, and shifts in commercial farming have all contributed to their decline. But thanks to the efforts of small family farms, heirloom advocates, and passionate growers, these apricots are still hanging on—and with your support, they can thrive.
Every time you buy a basket of Blenheim apricots from a local grower, you’re helping preserve a delicious piece of California history. Don’t miss your chance to taste this fleeting, fragrant treasure while it’s in season.
You’ll find fresh Blenheim apricots and many other varieties of apricots and apriums at Pulido Farms, Minazzoli Farms, Schletewitz Farms, Kashiwase Farms, Prevedelli Farms, and Pulido Farm booths. Dried Blenheims are available at Spade & Plow Organics and Pulido Farms.
RECIPES:
- Warm Apricot Couscous Salad
- Fresh Blenheim Apricot Bars
- Almond Apricot Coffee Cake
- Fresh Apricot Crisp
- Fresh Apricot-Almond Kuchen
- Apricot Hand Pies
- Apricot Almond Milk Ice Cream
- Apricot Crumb Bars
- Dried Apricot Pie
- Apricot Almond Chutney
- Elsie’s Apricot-Prune Pie
- Blenheim Apricot Jam
- Apricot Lentil Soup
- Apricot Pumpkin Bread
- Apricot Stuffed French Toast
- Apricot Brandy Ham Glaze
