Fruitful DakotaU-Pick Farm Find Us
← All our fruit

Apricots

Cold-hardy & sunny

Yes, apricots really grow in North Dakota! Our hardy trees give sweet, golden fruit in mid summer, as long as a late spring frost doesn't nip the blossoms.

  • SeasonLate July – August
  • FlavorSweet, honeyed and a little tangy
  • Best forFresh eating, jam and baking
Get to know it

What is it, anyway?

Most apricots come from warm places like California and Turkey. The ones that thrive here trace back to hardy Manchurian apricots from northern China. Plant breeders in Minnesota, the Dakotas and the Canadian prairies crossed them with tastier varieties to get sweet fruit on tough trees.

Hardy apricots are smaller than store-bought ones, but they're often more flavorful because they ripen right on the tree.

Apricots bloom very early in spring, so a hard frost at the wrong time can wipe out the crop. Some years are big and some years are skimpy. When they're on, they're worth the wait!

Tasty and good for you

Health benefits

  • Beta-caroteneTheir golden color comes from beta-carotene, which your body turns into vitamin A for healthy eyes and skin.
  • PotassiumApricots are a good source of potassium, which supports heart health and blood pressure.
  • FiberEat the skin! It holds a lot of the fiber and antioxidants.
  • Vitamin C and EThey add a little of both, and both are antioxidants that support your immune system.

This is general nutrition info, not medical advice. Talk to your doctor about your own diet.

From our kitchen to yours

Favorite recipes

Small-Batch Apricot Jam

Bright, golden and not too sweet. No need to peel the apricots.

About 3 half-pint jars

You'll need

  • 4 cups pitted, chopped apricots (about 2 pounds)
  • 2 ½ cups sugar
  • ¼ cup lemon juice

How to make it

  1. Stir the apricots, sugar and lemon juice together in a heavy pot. Let it sit 30 minutes until juicy.
  2. Put a small plate in the freezer for testing.
  3. Bring to a boil, stirring often. Boil 15 to 20 minutes, stirring constantly near the end, until thick.
  4. Test a spoonful on the cold plate. If it wrinkles when pushed, it's ready.
  5. Ladle into clean jars. Refrigerate up to 3 weeks, freeze, or water-bath can following NDSU Extension guidelines.

Tip: Mash some of the fruit partway through if you like a smoother jam.

Honey-Grilled Apricots

The easiest summer dessert there is. The grill caramelizes the apricots in minutes.

Serves 4

You'll need

  • 8 ripe apricots, halved and pitted
  • 1 tablespoon melted butter
  • 2 tablespoons honey
  • Pinch of cinnamon
  • Vanilla ice cream or Greek yogurt, for serving

How to make it

  1. Heat the grill to medium.
  2. Brush the cut sides of the apricots with butter.
  3. Grill cut-side down for 3 to 4 minutes, until you see grill marks and they soften.
  4. Flip, drizzle with honey and sprinkle with cinnamon. Grill 1 minute more.
  5. Serve warm with ice cream or yogurt.

Tip: No grill? Broil them cut-side up for 4 to 5 minutes.

Picking & storage tips

  • Ripe apricots are golden-orange all over, smell sweet and give a little when you squeeze gently.
  • Lift and twist to pick. Don't yank on the branch.
  • They bruise easily, so lay them in a single layer.
  • Firm ones will finish ripening on the counter in a paper bag.
Come pick your own

Is it ready yet?

The typical season is Late July – Aug, but Dakota weather likes to keep us guessing. We post what's picking, times and prices on our Facebook page first.

Follow our Facebook page See what's picking
Keep exploring

More from the fruit patch