Xinjiang apricots

Xinjiang apricots

　　Apricot cultivation in Kuqa dates back over two thousand years, and more than 20 high-quality varieties are still preserved today. They vary greatly in size — some as big as chicken eggs, others as small as lychees — and come in a range of colors including red, white, and yellow, presenting a dazzling array of choices. Among them, the Aksimi white apricot is considered the best, with thick flesh, minimal fiber, abundant juice, and a richly sweet flavor. The uniquely delicious Kuqa almond-stuffed dried apricots are made from this white variety. The processing method is also distinctive: the flesh is first shaped into a pouch, then folded over to enclose a single almond in the center. This traditional delicacy, with its golden hue and honey-like sweetness, has been a treasured treat along the Silk Road.

Apricots are one of the most commonly cultivated fruit trees among the Uyghur people. In the oases, almost every village has an apricot grove, and nearly every household has apricot trees. Kuqa County can be called the apricot capital of Xinjiang. In early summer, as yellow apricots hit the market, they are soon followed by more than twenty varieties including white apricots, Jianali apricots, and pepper apricots. Kuqa apricots are not only prized for their thick flesh, rich flavor, and pleasantly balanced sweet-and-sour taste — even the pits are sweet. Besides being sold fresh, Kuqa apricots are also processed into dried apricots and almond-stuffed dried apricots.