fruit
Foraging Apricot
Fragrant, soft when ripe; ripens early summer.
What to do with it
- Eat fresh and ripe
- Halve and grill or roast
- Dry, or cook into jam
Ways to keep it
- Apricot jam
- Apricot wine (ferment)
- Can in syrup
- Dry into halves
About Apricot
Prunus armeniaca is the most commonly cultivated apricot species. The native range is somewhat uncertain due to its extensive prehistoric cultivation. Genetic studies indicate Central Asia is the center of origin. It is extensively cultivated in many countries and has escaped into the wild in many places. The specific epithet armeniaca refers to the country of Armenia.
From Wikipedia.
Tree and plant locations come from Falling Fruit, a volunteer-run map of the urban harvest, used under CC BY-NC-SA 4.0. This project is non-commercial. Locations are crowd-sourced and provided as-is — always confirm a plant's identity and that you're welcome to pick before foraging.
Photos and descriptions from Wikipedia / Wikimedia Commons. Maps © OpenStreetMap contributors. Not affiliated with Falling Fruit, Wikimedia, or OpenStreetMap.