Daming Apricots

Daming Apricots

　　The Yichuanling variety ripens from late May to early June. The fruit is bell-shaped, growing in clusters on the branches. It has a round, flat top, with no central depression, and a prominent suture line. The skin is light yellow with a purplish-red blush on the sun-exposed side, thin with little fuzz, and easy to peel. The flesh is yellowish-white, fine-textured, juicy, with little fiber, mildly acidic, and aromatic. The Hongxing (Red Apricot) variety ripens in early June, is short-oval in shape, large in size, with a light golden-yellow skin that is partially purplish-red. The flesh is deep yellow, thick, very sweet, and aromatic, with a free stone, making it the highest quality. Another Hongxing variety ripens in late June, is long-oval in shape, large and plump, with a slightly pointed top, greenish-yellow skin with a red blush on the sun-exposed side. The flesh is greenish-yellow, with lots of fuzz, thick and coarse, with a thick skin, free stone, but with little juice and a sour taste, suitable for processing. The Shuibai (Water White) apricot ripens from late June to early July. The fruit is medium-sized, short-oval, with a slightly indented and slightly off-center top, and a distinct suture line. The skin is yellowish-white, thin with fine flesh, free stone, juicy, sweet with a mild acidity, of good quality, but not durable for storage, best consumed fresh.