I’ve just spent a few days in Central Otago researching regional produce for Al Brown’s next TV series. My timing was spot on – I arrived smack in the middle of the cherry/apricot/peach/nectarine season and embarked on a fruit crawl of the orchards and roadside stalls around Cromwell.
Straight off the trees, everything tasted so much better than the stonefruit we get in the supermarkets in Wellington – especially the apricots. The orchardists I spoke to all recommended the moorpark variety as the best for eating fresh, dried, bottled or jammed. It’s the traditional Central Otago apricot but it has a short shelf-life and it’s not as good-looking as the newer ‘Clutha’ varieties developed at the (old) DSIR research facility in Clyde.
I did a taste comparison: moorpark v CluthaGold. It was immediately obvious why the Otago locals seek out the moorpark – an intense sunny-flavoured, old-fashioned apricot. And no prizes for guessing which apricot the supermarkets prefer. CluthaGold with its firm flesh, flawless complexion and consistently rosy blush may win the beauty stakes but it’s an airhead of an apricot. It over-promises and under-delivers.
I’m guessing it’s the new varieties that have put me off buying apricots. But I’m only guessing because where I shop apricots are never labelled according to variety. An apple can be a braeburn, a gala or a jazz; a pear can be a packham or a beurre bosc, but an apricot is just an apricot. If apricots were moorparks I’d start buying them again.
Pass the Salt 
Anna, I am reading this eating an apricot that tastes like wet cotton wool and nodding furiously. Cameron has just told me about your blog and I am thrilled to have found it. Also thrilled that we are using your Nouvelle Caledonie piece next week. Would be great to catch up when you are back from what sounds like a fabulous jaunt. Lucy
I’ve just been into your blog and I’m very happy to have found another Elizabeth David fan who’s not scared of cream and may even have a taste for foie gras – or is the jar still in the fridge? We should have a coffee next week, Cameron has my email. (Bring foie gras – it’s delicious with confit d’abricot.
I’m so jealous. I’ve been hanging out all summer for some decent apricots for making jam and have yet to find any – I’m fearing that I may be too late. Though I have just found a Central Otago grower who sells online, so I just might get a batch in before they are gone for another year.
I’ve still seen some around – this summer must have given the growers a longer season.
One of the best preserving Apricots is the Roxburgh Red.
They are quite rare nowadays but I found a cool little Roxburgh orchard last year who can send them anywhere in New Zealand!!!!
I ordered 30kg last season and filled every jar in my pantry!
Here’s the orchards website, http://www.hobbsorchard.co.nz
I just email my order through and they send it out with an invoice when the fruit is ready.
I’ve already placed my order for this season!
Check them out!
Thank you for this. I will certainly put my order in.
You should also try the Trevatt Apricot!
It is my favourite bottling Apricot as it keeps its shape in the jars and looks stunning!
It has a very similar taste to the Moorpark but isn’t quite as ugly!!
I got mine last year from that Hobbs orchard that Susan mentioned!
Forgot their name until I read her comment!!
Thank you Susan!!!LOL
I’ve never tried the Trevatt. I’ll look out for it.