Blenheim

• About 30 percent of the apricots grown in California are Blenheim apricots. This variety was imported from England about 160 years ago and is used mostly in canning and drying. They retain their color and flavor very well when dried, compared to other dried varieties. Blenheims are a late blooming fruit with a firm, light orange flesh and a very good flavor, thanks to their high sugar content. Unfortunately, this apricot variety is more susceptible to disease, and it’s also prone to sunburn when exposed to high temperatures. It also doesn’t ship very well.
  
  

Robado

• Robado apricots are a large, juicy apricot with a high sugar content and, according to geneticist Craig A. Ledbetter, at the Agricultural Research Service Horticultural Crops Research Laboratory in Fresno, California, this variety “offers more flavor and aroma than many other commercial apricots." Robado apricots, which have a firm, deep orange flesh and a red blush on their skin, are usually eaten fresh. They ship well. The trees are vigorous and self-pollinating.
  
  

Apache

• The Apache cultivar was developed by the Agricultural Research Service in California and is known for its sweet flavor, large size and attractive pinkish-orange skin. It’s bred from central Asian varieties, which are known for their higher levels of sugar, and apricots adapted to the San Joaquin Valley. Apache apricots have a white flesh and fuzzless skin. They bloom longer than other varieties and they store and ship well. Apache apricots can be used for canning, freezing, drying, or fresh eating.
  
  

Other

• Shaa-kar pareh is a medium to large size apricot from Iran. It has a light yellow skin and white flesh, along with a very sweet taste that resembles a plum. It also has a plum-like texture, which is why horticulturists suspect it may be a natural cross between a plum and an apricot. Another central Asian apricot is the Hunza, which comes from Pakistan. This apricot is a small fruit and a very sweet taste. Unlike American apricots, which have a poisonous kernel, the kernels in Hunza apricots are edible when roasted and have a sweet taste.