Apricots

[sister herb]

fresh apricots

dried apricots


A type of stone fruit, apricots range in colour from pale yellow to orange. Their flesh is sweet and juicy. You can use it fresh or dried.
Apricots are a good source of beta-carotene. They also contain dietary fibre and vitamin C.
Select firm, plump fruit. Ripen at room temperature. Once ripe, store in a sealed plastic bag in the fridge for three days.

An apricot is a fruit or the tree that bears the fruit. Usually, an apricot tree is from the tree species Prunus armeniaca, but the species Prunus brigantina, Prunus mandshurica, Prunus mume, and Prunus sibirica are closely related, have similar fruit, and are also called apricots.
History of cultivation
The origin of the apricot is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there. Its scientific name Prunus armeniaca (Armenian plum) derives from that assumption. For example, De Poerderlé, writing in the 18th century, asserted, "Cet arbre tire son nom de l'Arménie, province d'Asie, d'où il est originaire et d'où il fut porté en Europe ..." ("this tree takes its name from Armenia, province of Asia, where it is native, and whence it was brought to Europe ..."). An archaeological excavation at Garni in Armenia found apricot seeds in an Eneolithic-era site. Despite the great number of varieties of apricots that are grown in Armenia today (about 50), according to Vavilov its center of origin would be the Chinese region, where the domestication of apricot would have taken place. Other sources say that the apricot was first cultivated in India in about 3000 BC.

Its introduction to Greece is attributed to Alexander the Great; later, the Roman General Lucullus (106–57 B.C.) also would have imported some trees – the cherry, white heart cherry, and apricot – from Armenia to Rome. Subsequent sources were often confused about the origin of the species. Loudon (1838) believed it had a wide native range including Armenia, Caucasus, the Himalaya, China, and Japan.

Apricots have been cultivated in Persia since antiquity, and dried ones were an important commodity on Persian trade routes. Apricots remain an important fruit in modern-day Iran, where they are known under the common name of zard-ālū (Persian: زردآلو).

Egyptians usually dry apricots, add sweetener, and then use them to make a drink called amar al-dīn.
More recently, English settlers brought the apricot to the English colonies in the New World. Most of modern American production of apricots comes from the seedlings carried to the west coast by Spanish missionaries. Almost all U.S. commercial production is in California, with some in Washington and Utah.

Many apricots are also cultivated in Australia, particularly South Australia, where they are commonly grown in the region known as the Riverland and in a small town called Mypolonga in the Lower Murray region of the state. In states other than South Australia, apricots are still grown, particularly in Tasmania and western Victoria and southwest New South Wales, but they are less common than in South Australia.

Today, apricot cultivation has spread to all parts of the globe with climates that support it.

 

[sister herb]

Apricot Cookies

Ingredients

• Butter 200 g, unsalted, diced
• Flour 300 g, all purpose
• Icing sugar 90 g
• Egg yolk 2 each
• Vanilla extract 5 ml
• Dried apricot 150 g, finely chopped

Preparation

Put the butter and flour into a mixing bowl and rub the butter into the flour until the mixture resembles bread crumbs.

Stir in the sugar, egg yolks, vanilla and apricots and mix to a soft dough.

Form into a ball, wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Line 2 large baking trays with non-stick baking paper.

Roll out the dough on a lightly floured surface, about 5 mm thick.

Cut into about 20 rounds with a cookie cutter and place on the baking trays.

Bake for 10-12 minutes until lightly golden.

Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

Source: http://www.finedininglovers.com/recipes/breakfast/biscuit-recipe-apricots/

 

[sister herb]

Apricot Glaze

1 (10-ounce) jar apricot jam
1/4 cup sugar
1/4 cup water
1 tablespoon apricot juice or some other fruit juice

Preparation

1. Combine first 3 ingredients in a small saucepan over low heat; cook, stirring occasionally, until consistency of syrup. Remove from heat. Stir in juice; pour through a fine wire-mesh strainer. Cool and serve over cheesecake slices or ice cream.
2. Cherry Glaze: Substitute cherry preserves for apricot jam; do not strain before serving.

Source: http://www.myrecipes.com/recipe/apricot-glaze-10000000522639/

 

[sister herb]

Apricot Pillow Cookies

Ingredients

• DOUGH:
• 1¾ cups flour (sifted)
• 1/2 - 1 tsp baking powder
• ½ tsp lemon zest
• ¼ tsp salt
• 8 oz. (225 g) cream cheese soft to room temperature
• 1 cup butter soft to room temperature
• FILLING:
• 1 jar quality apricot preserves

Instructions

1. Cream butter and cream cheese with electric mixer, sift flour and salt together, and stir in lemon zest. With a wooden spoon blend in flour. When well blended dough will be sticky, form dough into ball and refrigerate for 30 minutes.
2. Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to ⅛ to ¼ inch thick, cut into 3 inch squares. Put 1 tsp apricot preserves into center of each square. Brush edges of squares with egg whites, which have been beaten to a slight foam. Fold dough corners to center , covering apricot, and squeeze seams together. Brush with egg whites and sprinkle lightly with granulated sugar.
3. On an ungreased cookie sheet place pillows an inch apart. Bake in a preheated 350 degree F/175 C oven for 25 minutes or until lightly browned.
4. Use care and do not overfill, cool on rack.This is a melt in your mouth cookie.
5. Receipe is originally from Holland.

Source: http://www.kitchennostalgia.com/ethnic/apricot-pillow-cookies.html

 

[sister herb]

Apricot Jam

1.5 kg apricots, firm and ripe
1 cup of water
2 tablespoons of lemon juice
1.5 kg of sugar

Preheat oven to 160 degrees Celsius. Wash apricots, then quarter, removing stones. Wrap half the stones in a napkin and crack them with a hammer or meat mallet. Extract kernels and set aside.

Put fruit water and lemon juice into a non-reactive saucepan and bring slowly to the boil. Simmer until fruit is tender, about 20 minutes – or longer if you don’t want your jam with chunks of fruit in it.

Meanwhile, put sugar into a clean baking dish and warm to hand-hot in the oven. Add warmed sugar and reserved kernels to pan, stirring until sugar has dissolved, then boil rapidly until setting stage is reached.

Setting stage is easy to test by putting a small plate in the fridge or freezer, then spoon a small amount of jam onto the cold plate and leave for a moment. If you can run your finger through the jam on the plate, and if the jam stays in two distinct halves, it’s ready.

To sterilise jars, wash in warm soapy water, then dry in the oven. Ladle jam into hot, sterilised jars, distributing a kernels to each, and seal.

Source: http://fresh.co.nz/homemade-apricot-jam/

 

[sister herb]

Apricot Melon Lemonade




for a bottle of 2 liters you will need:

• 0.5 kg apricots
• 0.5 kg melon
• a slice of watermelon
• 1 orange
• half of lemon
• honey
• 1 l mineral water

First you need to peal the apricots, that their seeds out and put them in a blender. Mix them for about 2 minutes until you obtain a puree.

Do the same with the melon and watermelon.

Squeeze the lemon and the orange.

Then in the blender, add the purees, the orange and lemon juice, the honey and the water and mix them well.

Pour the lemonade in a bottle and keep it in the fridge.

Serve cold.

Source: http://lifefoodnutrition.org/apricot-melon-lemonade/

 

[sister herb]

Apricot White Chocolate Fudge

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups sugar
3/4 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme (See Note)
3/4 cup chopped dried apricots
3/4 cup chopped walnuts

1. Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234 F/112 C (soft-ball stage), about 5 1/2 minutes.
2. Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
3. Yield: about 2 pounds/80.

Source: http://www.tasteofhome.com/recipes/apricot-white-fudge

Note: Marshmallow creme is an American food item and might be difficult to find in other countries. It is possible to make at home. Here are some recipes (post 54):

http://turntoislam.com/community/th...ooking-easier-to-you.92121/page-3#post-607170

 

[sister herb]

Iraqi Apricot Coconut Balls

Ingredients: (makes 15 balls)

1 cup dried apricots
3/4 cup sweetened coconut (or unsweetened coconut + 1 tablespoon sugar)
1-2 tsp rosewater (See Note)









Method:

Put the dried apricots, half cup of the coconut, and the rose water in a food processor and whiz until a ball starts to form.

This will take a good five minutes of continuous whizzing for the apricots to bread down and combine.

Roll the resulting mass into about 15 balls, and roll them in the remaining quarter cup of coconut.

They are ready to consume, but it is better to let them dry out overnight, uncovered, at room temperature so they firm up a bit.

Source: http://maryamsculinarywonders.blogspot.fi/2013/06/396-iraqi-apricot-coconut-balls.html

Note: You can make rosewater by yourself if you can´t find it from the shops:

2 cups rose petals (ensure they're pesticide-free)
2 cups water

Snip the white ends off the petals.
Bring 2 cups water to boil and pour over the petals.
Seal with plastic wrap and let infuse for about 1 hour.
Strain the mixture through a coffee filter or cheesecloth colander.

Or you can also use vanilla or almond extract as substitute of rosewater in this recipe.

 

[sister herb]

Rosemary Apricot Bars

2 1/4 cups of all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons minced rosemary
1 1/2 sticks (6 ounces) unsalted butter, at room temperature plus 3 tablespoons cold unsalted butter cut into cubes
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups dried apricots
1 1/2 cups water
1/2 cup granulated sugar
3 tablespoons honey
1/2 cup packed dark brown sugar
1/3 cup pecans, coarsely chopped

Preheat the oven to 350 degrees F/175 C. Spray a 9-inch-square baking pan with nonstick cooking spray and line with parchment paper, allowing the parchment to hang over the edge.



In a small bowl, whisk 1 3/4 cups of the flour with 1/4 teaspoon of salt and the rosemary. In a standing mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the confectioners’ sugar and vanilla at medium speed until fluffy, about 2 minutes.

At low speed, gradually beat in the flour mixture until just incorporated. Scrape the dough into the prepared pan; with lightly floured hands, press the dough evenly over the bottom. Refrigerate until chilled, about 30 minutes.



Bake the crust for 30 minutes, until light golden. Transfer to rack and let cool, about 30 minutes.



Meanwhile, in a medium saucepan, combine the apricots, water, granulated sugar, honey and a pinch of salt. Bring to a simmer and cook over moderate heat until the apricots are very tender and the liquid has thickened, about 45 minutes.



Scraped into a food processor and puree until smooth.



In a standing mixer fitted with the paddle, combine the remaining 1/2 cup of flour with the chilled butter, dark brown sugar, pecans and a pinch of salt. Beat at medium speed until the mixture resembles sand, about 1 minute.



Evenly spread the apricot mixture over the crust. Sprinkle the pecan topping over the filling; bake for 30 minutes, until browned on top. Transfer to a rack and let cool. Using the parchment overhang, transfer to surface. Slice and serve.

Makes 16 bars.

Source: http://gastronomyblog.com/2009/09/10/rosemary-apricot-bars/

 

[sister herb]

Teacup Apricot and Honey Porridge

Ingredients

• 1 teacup of porridge oats (or 50 g in weight)
• 2 teacups of milk (or 300 mls)
• 6 to 8 dried apricots, cut into small pieces
• 1 tablespoon honey

Note
A creamy and indulgent porridge with dried apricots and organic honey, perfect for a cold winter's day or when you need some internal central heating for a long day! Use the soft semi-dried apricots, otherwise they will not cook with the porridge in time to eat them.

Serves 1.

Directions

Put the porridge oats in a saucepan with the chopped dried apricots, and add the milk. Bring to the boil and simmer for 4 to 5 minutes, stirring all the time until it is thick and creamy.

OR, here is the microwave method. Mix the oats, milk and chopped apricots in a large microwave-proof bowl; microwave on High for 3 to 5 minutes (depends on your heat settings), stirring halfway through. Leave to stand for 2 minutes before eating.

To serve. Spoon into a bowl and drizzle with the honey.


Source: http://www.lavenderandlovage.com/20...porridge-recipe-for-a-cold-march-morning.html

 

[sister herb]

Crumbly Oat and Apricot Bars

10 ounces dried apricots (about 2 cups)
3/4 cup water
3 cups rolled oats (not instant)
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 1/2 teaspoons fine salt
8 tablespoons unsalted butter (1 stick), plus more for coating the baking dish
1/2 cup plus 3 tablespoons honey
1/2 cup packed light brown sugar
1/3 cup apricot jam
3/4 teaspoon vanilla extract

INSTRUCTIONS

1. Heat the oven to 350 F/175 C and arrange a rack in the middle. Generously coat an 8-by-8-inch baking dish with butter and set it aside.
2. Place the apricots in a medium heatproof bowl. Place the water in a small saucepan and bring it to a boil over high heat. Pour it over the apricots and let them sit until they’ve plumped up and absorbed most of the water, about 25 minutes. Reserve the saucepan.
3. Meanwhile, make the crust: Place the oats, both flours, and the salt in a large heatproof bowl and stir to combine. Place the measured butter, 1/2 cup of the honey, and the brown sugar in the reserved saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Immediately pour the butter mixture over the oat mixture and stir until the oats are evenly coated. When the mixture’s cool enough to handle but still warm, use a measuring cup to evenly press half of it (about 1 1/2 cups) into the bottom of the prepared baking dish; set it aside.
4. Using a slotted spoon, transfer the apricots to a food processor fitted with the blade attachment and discard any remaining liquid. Add the remaining 3 tablespoons of honey, the jam, and vanilla extract to the food processor and process until the mixture is mostly smooth (some small pieces will remain), about 1 minute.
5. Spread the apricot filling evenly over the oat base. Evenly sprinkle the remaining oat mixture over the apricot filling and gently press it in with your fingers.
6. Bake until the top is browned, about 30 to 40 minutes. (If you’re using a glass or ceramic baking dish, it may take 5 minutes longer.) Remove from the oven to a wire rack and let cool completely before cutting into squares, about 1 to 2 hours.

Source: http://www.chow.com/recipes/10920-crumbly-oat-and-apricot-bars

 

[sister herb]

Marillenknödel- Austrian Apricot Dumplings

adapted from a traditional recipe used in Austria

Serves 6

Dough:

• 8 oz cream cheese
• 1 large egg
• 1/2 tsp salt
• 6 Tbsp flour (plus more if needed)

Breadcrumb coating:

• 1/4 cup butter
• 1/2 cup dry plain breadcrumbs
• 1/2 cup sweetened flaked coconut

6 apricots (or plums- or even large strawberries)

Instructions:

Mix cream cheese, egg and salt together. Gradually add flour – enough to make the dough not overly sticky and easy to handle, but soft and pliable. Split the dough into 6 equal size balls. Flour a pastry board and us a rolling pin to gently make small discs of dough. Roll the apricots in flour and place in center of the dough rounds. Gently wrap the dough around the fruit and seal the seams. Repeat with remaining dough and fruit. The process of wrapping the dough takes some patience, but it is well worth the effort.

Allow the dumplings to rest (at room temperature) while you get a large pot of water to the boiling point. When it is at a full boil, lower the dumplings carefully into the hot water. They may sink to the bottom while others may float. Lower the heat so it is still simmering, but not a full boil while the dumplings are in the water. Gently stir the bottom of the pot with a wooden spoon to loosen any dumplings that may stick to the bottom, but this is usually not a problem. Cook for about 15 minutes.

In a large non stick skillet, over medium heat, melt butter. Add the dry breadcrumbs and coconut flakes and stir to toast the crumbs. Remove the dumplings with a slotted spoon and place in the crumb mixture, carefully roll and spoon the crumbs over the dumplings. Place on a serving platter.

To serve, sprinkle each dumpling with about 1/2 tsp of sugar and enjoy. This makes a great breakfast, lunch or dessert.

Source: http://goodcookbecky.wordpress.com/2011/07/26/marillenknodel-austrian-apricot-dumplings/

 

[sister herb]

Apricot-Pistachio Cream Cheese Spread

• 8 ounces reduced-fat cream cheese, at room temperature

• 1/2 cup chopped dried apricots

• 1/2 cup chopped unsalted pistachios

• 1 tablespoon honey

Stir cream cheese, apricots, pistachios and honey in a bowl until well combined.

Cover and refrigerate for up to 3 days.

Per serving: 43 calories; 3 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 4 g carbohydrates; 1 g added sugars; 3 g total sugars; 1 g protein; 0 g fiber; 45 mg sodium; 81 mg potassium.

Source: http://www.eatingwell.com/recipes/apricot_pistachio_cream_cheese_spread.html

 

[sister herb]

Sacher Torte

Sacher torte is a classic Austrian chocolate cake layered with apricot preserves.

6 large eggs, separated
1 cup(s) all-purpose flour
1/2 cup(s) (1/3 cup) almond flour or 2 ounces blanched almonds, ground
1/4 teaspoon(s) salt
1 1/2 stick(s) unsalted butter, softened
1 cup(s) sugar
5 ounce(s) bittersweet chocolate, melted and cooled slightly
1 3/4 cup(s) apricot preserves
2/3 cup(s) light corn syrup
2 tablespoon(s) orange juice
10 ounce(s) bittersweet chocolate, chopped
Unsweetened whipped cream, optional, for serving

Directions

1. Preheat the oven to 375 degrees F/190 C. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.
2. In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.
3. In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in one-fourth of the whites. Using a spatula, fold in the rest of the whites until no streaks remain.
4. Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.
5. In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.
6. Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan. Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.
7. In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.
8. Meanwhile, in a medium saucepan, whisk the corn syrup with the orange juice and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.
9. Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.

Source: http://www.delish.com/recipefinder/sacher-torte-recipe-fw0512

 

[sister herb]

Apricot Bread

butter and flour to prepare loaf pan
1 cup dried apricots
1 large egg
1 cup white sugar
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon ground ginger
1 teaspoon orange zest
3/4 cup orange juice
2 cups white, unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch kosher salt
1/2 cup shelled and toasted pistachios
1/4 cup apricot jam

1. Preheat oven to 350 degrees F/175 C.
2. Butter and flour a loaf-sized baking dish. Line the bottom of the dish with parchment paper.
3. Cut the apricots into quarters and place in a small dish with hot tap water.
4. Using a standing or handheld mixer with a large bowl, combine the egg, sugar, butter, vanilla and ginger. Mix in the orange zest and orange juice.
5. Using a separate bowl, sift together the flour, baking powder, baking soda and salt.
6. With the mixer on low speed, add the flour mixture to the wet ingredients. Mix until just combined.
7. Drain the apricots and add to the batter. Add pistachios and mix briefly. Use a rubber spatula to make sure batter is thoroughly combined.
8. Pour batter into prepared loaf pan. Bake for 40-45 minutes or until cake tester comes out clean.
9. Allow bread to rest in pan for 10-15 minutes before turning out onto a cooling rack. Remove the parchment paper.
10. Gently heat the jam on the stove or in the microwave. Use a pastry brush to glaze the top of the bread.

Source: http://lizthechef.com/2012/03/15/grandmas-recipe-of-the-month-apricot-bread/

 

[zaman-gm]

fresh apricots

dried apricots


A type of stone fruit, apricots range in colour from pale yellow to orange. Their flesh is sweet and juicy. You can use it fresh or dried.
Apricots are a good source of beta-carotene. They also contain dietary fibre and vitamin C.
Select firm, plump fruit. Ripen at room temperature. Once ripe, store in a sealed plastic bag in the fridge for three days.

An apricot is a fruit or the tree that bears the fruit. Usually, an apricot tree is from the tree species Prunus armeniaca, but the species Prunus brigantina, Prunus mandshurica, Prunus mume, and Prunus sibirica are closely related, have similar fruit, and are also called apricots.
History of cultivation
The origin of the apricot is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there. Its scientific name Prunus armeniaca (Armenian plum) derives from that assumption. For example, De Poerderlé, writing in the 18th century, asserted, "Cet arbre tire son nom de l'Arménie, province d'Asie, d'où il est originaire et d'où il fut porté en Europe ..." ("this tree takes its name from Armenia, province of Asia, where it is native, and whence it was brought to Europe ..."). An archaeological excavation at Garni in Armenia found apricot seeds in an Eneolithic-era site. Despite the great number of varieties of apricots that are grown in Armenia today (about 50), according to Vavilov its center of origin would be the Chinese region, where the domestication of apricot would have taken place. Other sources say that the apricot was first cultivated in India in about 3000 BC.

Its introduction to Greece is attributed to Alexander the Great; later, the Roman General Lucullus (106–57 B.C.) also would have imported some trees – the cherry, white heart cherry, and apricot – from Armenia to Rome. Subsequent sources were often confused about the origin of the species. Loudon (1838) believed it had a wide native range including Armenia, Caucasus, the Himalaya, China, and Japan.

Apricots have been cultivated in Persia since antiquity, and dried ones were an important commodity on Persian trade routes. Apricots remain an important fruit in modern-day Iran, where they are known under the common name of zard-ālū (Persian: زردآلو).

Egyptians usually dry apricots, add sweetener, and then use them to make a drink called amar al-dīn.
More recently, English settlers brought the apricot to the English colonies in the New World. Most of modern American production of apricots comes from the seedlings carried to the west coast by Spanish missionaries. Almost all U.S. commercial production is in California, with some in Washington and Utah.

Many apricots are also cultivated in Australia, particularly South Australia, where they are commonly grown in the region known as the Riverland and in a small town called Mypolonga in the Lower Murray region of the state. In states other than South Australia, apricots are still grown, particularly in Tasmania and western Victoria and southwest New South Wales, but they are less common than in South Australia.

Today, apricot cultivation has spread to all parts of the globe with climates that support it.