Are There Different Kinds of Apricots? A Guide to Popular Varieties

December 23, 2025 •

4 min read

Apricots have been cultivated for over 4,000 years, with evidence of their ancient origins tracing back to Central Asia and China. Today, hundreds of different varieties exist, offering a diverse range of flavors, textures, and ideal uses for every apricot lover.

Quick Summary

Numerous apricot varieties, from heritage favorites to modern hybrids like pluots, exist with distinct characteristics. This guide explores the differences in flavor, texture, ideal use, and growing climate.

Key Points

Hundreds of Varieties: Apricots come in numerous types, including hybrids, with distinct characteristics in flavor, color, and size.
Varied Flavor Profiles: Apricot tastes range from intensely sweet with low acidity (white apricots) to a classic sweet-tart balance (Tilton) or rich and juicy (Moorpark).
Ideal for Specific Uses: Certain varieties are better suited for fresh eating, while others excel in cooking, canning, or drying based on their texture and flavor.
Hybrids Offer New Flavors: Innovative hybrid fruits like pluots and apriums, a cross between apricots and plums, provide new flavor experiences and textures.
Cold-Hardy Options: Gardeners in colder climates can choose from specialized, cold-tolerant varieties such as Harcot, Harglow, and Chinese (Mormon).
Global Cultivation History: Originating in Central Asia and China, apricots have been cultivated for millennia and have adapted to various climates globally.

Beyond the Standard Orange Apricot

When most people think of an apricot, a small, vibrant orange fruit comes to mind. However, the world of apricots is surprisingly diverse, encompassing a wide array of flavors, sizes, and textures. This guide delves into the fascinating world of apricot varieties, from classic heirloom types to modern hybrids. Understanding these differences can help you select the perfect apricot for fresh eating, baking, preserving, or even growing in your own backyard.

Common and Heritage Apricot Varieties

Many well-known apricot varieties have long histories and are prized for their distinct characteristics. These are some of the most popular and celebrated types:

Blenheim (Royal): Considered one of the most flavorful apricots, Blenheim is a medium-sized fruit with a rich, intense sweet flavor and low acidity. Originally from France and popularized in California, it is a favorite for drying, canning, and making preserves.
Moorpark: An old English variety, Moorpark is known for its juicy, sweet flesh and rich flavor. It is excellent for fresh eating, preserves, and baking, though it can be more prone to disease in humid climates.
Tilton: A reliable and versatile variety, Tilton produces medium-to-large fruit with a balanced sweet-tart flavor and firm texture. This makes it an ideal choice for canning and drying, as it holds its shape well when cooked.
Chinese (Mormon): A hardy, cold-tolerant variety prized for its resilience. It produces good-flavored fruit suitable for eating fresh and preserving. This variety is an excellent option for growers in regions with colder winters.
Harcot: Introduced by a research station in Canada, this cold-hardy variety is well-regarded for its adaptability and rich, traditional apricot flavor. It's a great choice for areas susceptible to late frosts.

Specialty and Hybrid Apricots

Beyond the classic varieties, modern fruit breeders have developed specialty apricots and innovative hybrids that offer new culinary experiences.

White Apricots: A rarer and more delicate variety, white apricots are known for their pale yellow to white skin and incredibly sweet, low-acidity flesh. They have a softer texture and are excellent for eating fresh or using in delicate desserts. Some varieties include 'Suphany,' 'Afghanistan,' and 'Zard'.
Pluots and Apriums: These are hybrid fruits combining apricot and plum genetics. Pluots tend to have more plum-like characteristics with a sweet, juicy flavor, while apriums are closer to apricots. These hybrids come in numerous varieties and offer a unique blend of flavors.

Choosing the Right Apricot for Your Needs

With so many options, selecting the best apricot depends on your intended use. The following table provides a quick guide to some popular varieties and their best applications:


Variety	Flavor Profile	Best for Fresh Eating	Best for Drying	Best for Canning	Best for Jam/Preserves
Blenheim	Intense, sweet, low acidity	Yes	Yes	Yes	Yes
Moorpark	Rich, juicy, very sweet	Yes	Yes	Yes	Yes
Tilton	Sweet-tart, balanced	Yes	Yes	Yes	Yes
Harcot	Rich, sweet, traditional	Yes	Yes	Yes	Yes
Patterson	Fairly sweet, high color	No	Yes	Yes	Yes
White Apricot	Very sweet, low acidity	Yes	No	Yes	Yes
Pluots/Apriums	Sweet, slightly tart	Yes	No	No	Yes

Apricot Cultivation and Climate Considerations

Apricot trees thrive in regions with mild winters and warm, dry summers. However, their early blooming nature makes them susceptible to late frosts, which can devastate an entire crop. This is why cold-hardy, late-blooming varieties like Harcot and Harglow are prized in colder climates. For warmer, low-chill zones, varieties like Katy and Gold Kist are better suited. Apricot trees are typically grafted onto different rootstocks to adapt them to local conditions, soil types, and to enhance their hardiness.

The Rich Diversity of Apricots

The apricot family is full of variety, offering a unique fruit for every palate and purpose. From the rich, intense sweetness of a Moorpark to the crisp, balanced flavor of a Tilton, the different kinds of apricots provide a spectrum of options. Modern hybrids expand the possibilities even further with exciting new flavors. Whether you're a home gardener, a baker, or simply enjoy a fresh, juicy snack, exploring the world of apricots is a rewarding journey. The diversity of this ancient fruit is a testament to its enduring appeal across different cultures and cuisines worldwide.

For more detailed scientific information on the common apricot, you can consult its species page on Wikipedia.

Conclusion: The Rich Diversity of Apricots

From the classic Blenheim to the resilient Chinese (Mormon), the variety of apricots available is truly extensive. The choice depends on your needs, whether for fresh eating, baking, or growing in a specific climate. The development of new hybrids like pluots ensures that the apricot's legacy continues to evolve, offering new and delicious options for future generations to enjoy.

Frequently Asked Questions

Many consider the Blenheim (Royal) and Moorpark varieties to be among the most flavorful, offering a rich, intensely sweet taste that is ideal for fresh eating and preserves.

No, pluots are a hybrid fruit, a cross between an apricot and a plum. They combine the traits of both, with a smooth skin and a sweet, juicy flesh.

The Moorpark variety is particularly popular for making jam and preserves due to its high sugar content and rich, distinctive flavor.

White apricots are a rare variety with pale skin and very low acidity, resulting in an exceptionally sweet and mellow flavor profile.

Yes, some cold-hardy varieties like Harcot, Goldcot, and the Chinese (Mormon) apricot are suitable for growing in colder regions.

Turkish dried apricots are often sweeter and dried whole, while California dried apricots are typically more tart, dried in halves, and have a darker color due to sulfur-free drying methods.

Most commercial apricot varieties are self-compatible and do not require a separate pollinator tree. However, planting a compatible partner can increase fruit set in some cases.