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Apricots are in season in Australia in summer, with some availability from late spring to early autumn. They are considered summer fruits alongside other stonefruits.
Apricot season in Australia is from November to March, with the peak supply in December and January. Historically apricots were cultivated for their early ripening but the nectarine and peach season are now longer and available earlier.
Apricots should be given time to ripen on the tree and are best eaten soon after picking. To choose the best apricots look for richer red colouring and smoother skin.
Growers can expect apricot trees to bear fruit for up to 25 years and when replaced new trees can take two to three years before yielding fruit.
Apricots are native to China like most stone fruits. Some of the first stone fruit orchards in Australia were established in South Australia in the 1830s [sa.gov.au]. South Australia still grows as much as one quarter of Australian apricots but up to 60% of our annual harvest now comes from Victoria.
Up to 10% of Australian-grown apricots are exported with the majority destined for the middle east. Around 20% of apricots are sent for processing and either dried or canned.
