When you think of apricots – what comes to mind?  Small, soft, mealy yellow fruit with a semi-fuzzy skin?  If so, you might want to think again.  Idaho apricots are a large, firm, orange fruit with a smooth skin - yet still juicy and delicious. The “Gold Rich” variety is popular with Idaho growers because of the large sweet fruit it produces in orchards on the slopes of the Snake River Valley. 

Apricots are a true sign that the hottest days of summer are upon us.  Ripened in the sun, and picked by hand, apricots are available for only a few weeks in late July and August.  Despite unusual weather patterns this year the apricot crop is abundant and the fruit can be found locally at roadside stands, farmers markets and grocery stores. 

Not only are apricots sweet and delicious, but they are packed with nutrition.  A great source of beta carotene, fiber and potassium, apricots also provide almost 100% of daily recommended amount of vitamin A.

For a light summertime dessert, breakfast or anytime snack, try this easy recipe idea.  Wash and cut in half a large ripe apricot and remove the pit.  Fill each half with 2 tablespoons plain or vanilla-flavored yogurt.  Drizzle with a little Idaho honey and top with a few chopped roasted pistachios.