We are always looking for new, unique and rare foods from farmer who’s practices celebrate the land and foods they produce. We came across an amazing dried apricot that was unlike any we had before. The skin was thin and delicate leaving the fruit juicy, sticky and tender. The Blenheim apricot, named after England’s Blenheim Place where it is thought to have originated, has been grown in the Santa Clara Valley region of California since the early 1900’s. At the height of its popularity it was one of the most widely planted apricot varieties for good reason. The Blenheim ripens from the inside out and later in the season, making it more delicate than most. The Blenheim is both sweet and tart with an intensely aromatic aroma of honeysuckle.
By the 1960s the Blenheim began a slow decline, losing out in sales to tougher apricots that stood up to cross-country shipping. Once at risk of losing this truly remarkable fruit, the Blenheim has seen a slow but steady recover in numbers. More producers are begin to recognize the value of this rare treat thanks in part to its inclusion on Slow Food USA’s Ark of Taste catalog— a living catalog of delicious and distinctive foods facing extinction. We are excited to share these rare treats with you!
Taste Notes: Bright, Sweet, Tangy, Juicy, Sunkissed, Honeysuckle
We think the bright flavor of the Blenheim shines brightest straight out of the bag as a snack or appetizer.
B&R Farms, a 4th generation family operation in San Benito County, has been growing Blenheims since 1929. They have 100 acres of established Blenheims and in 2013, they planted another 25 acres. B&R hopes to continue to expand their unique orchard as the land becomes available. The farmers at B&R handpick their apricots and dry them in the California sun.
Dried apricots will keep many weeks left out in a jar for snacking but they will start to lose moisture & darken after a few weeks.
We recommend storing the apricots in a cool, dark location where they will last for at least a year.