WARM AND FUZZY: Apricot trees are pretty in the back yard, even without fruit.

Among the backyard fruits in my garden, the apricot tree is the only one that is planted in the larger landscape.

While the other fruit trees are grown in rows beside the house, the apricot stands alone as a small shade tree with a bench beneath it in the flower garden.

Apricot trees are pretty, with a bonus that they bear fruit. They bloom before other trees in early spring, and the bees, all bundled up in their cozy sweaters, still manage a lazy visit.

As far as fruits go, apricots can be persnickety. You won’t get a bumper crop every year. My Gold Kist is a self-fertile tree; in other words, it doesn’t need a pollinating tree nearby. And although it is described as heavy bearing, mine has proved the opposite so far. It doesn’t matter; it is a pretty even without fruit.

But even in a bad year I will get a handful of warm, fuzzy fruit to eat directly from the tree, usually while I am sitting on the bench.

A large crop will have me searching for a recipe. This apricot relish is just the thing to serve with a cheese board, crackers and wine.


1 pound apricots, pitted, chopped
1 red bell pepper, chopped
3 scallions cut in thin slices
2 tablespoons chopped cilantro leaves
2 tablespoons seasoned rice vinegar
1/4 teaspoon ground cumin
1/4 teaspoon curry powder


1. Combine all ingredients in a mixing bowl.

2. Cover and set aside for 1 hour.

3.Serve at room temperature. Can be refrigerated for up to one week.

Source: “Peaches and Other Juicy Fruits,” by Olwen Woodier (Storey Publishing)


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