For a while I thought this year’s apricots wouldn’t ripen, that we’d be stuck with a bunch of stunted, inedible fruits. A possible recovery from last year’s lack of fruit.
Nope. I walked around the backyard two days ago, and saw how the paths were strewn with bruised, sweet-smelling apricots (as well as the soles of my sandals). Fortunately, quite a few fruit remain on the tree. (Not as many as past years, but the slow die-back is endemic to this valley. Sadness!)
Let this be a reminder for me: The fruit remained green and small until about the beginning of this month, June. So it takes the better part of a month for ‘em to plump up, turn that charming orangey-pink-red, and develop that perfumy sweetness. This year. 
In any case, the next week or two will be our mad apricot jam and chutney cookin’ phase. In addition to the ones here, Elise Bauer of Simply Recipes wrote a article referencing a bunch of mouth-watering apricot recipes.
2 comments
You allude to the fact that apricots stay small and green. I have a 12 year old tree that the apricots never turn yellow. I am looking at them and they are about the size of large walnuts and green, green, green. In your opinion or experience, what can I do to get these (should be) wonderful apricots to turn yellow? If you know, please share.
Thanks
In my case, it just took time for the apricots to ripen. :-\ Our tree is old (40ish? 30ish?), so it doesn’t need frequent water like a younger tree. The late spring / early summer sunlight and heat I think helps quite a lot for ripening. If you’re in California, the UC Master Gardeners websites (organized by county) might have some useful tips and information.