Instructions: Fresh, ripe California apricots are irresistible. They ripen throughout the month of May and into June. And while the peak season is short, consumer demand is growing. California ranks number one nationally in apricot production, growing about 95 percent of the nations apricots.

Nutritionally speaking, the apricot has much to offer. Fresh apricots are one of the best natural sources of vitamin A.

Essential for healthy skin and mucous membranes, vitamin A also is needed for good sight. Insufficient amounts can cause night blindness, impair sight and increase susceptibility to colds and other illnesses.

Three average size apricots provide 60 calories with a minimal amount of fat, yet provide 45 percent of the daily allowance of vitamin A and 20 percent of vitamin C, along with 1 gram of dietary fiber.

Local varieties include:
Patterson (approximate maturity date is late June). Large, colorful and firm-fleshed.

Tilton (approximate maturity date is late June). Longtime favorite, good size, tender and juicy with a sweet-tart flavor.

Other California varieties include: Modesto, Blenheim (Royal and Derby), Tracy and Westley.

Attached is a popular conserve recipe. A conserve is a preserve (large chunks of fruit) with nuts.

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