Blenheim Apricot

Blenheim apricot, also sold as Royal or Royal Blenheim, ultimately traces back through many centuries of cultivation to ancient Armenia, where apricots were first domesticated, before reaching England and becoming established there as a distinct named variety. It has a real, genuinely distinctive ripening trait that sets it apart from most other apricots: it ripens from the inside out, meaning the fruit can still look pale or greenish-gold on the outside even once the interior flesh is fully ripe and ready to eat — a real, practical quirk that means judging Blenheim by skin color alone can be misleading. Growers and produce experts consistently single it out for a distinctive, aromatic flavor that few other apricot varieties match, even ones that are visually more attractive. The fruit is medium-sized with golden-orange skin, sometimes lightly blushed, and rich, sweet, highly aromatic flesh, typically ready for harvest in midsummer.