Picked warm from a tree, a California apricot opens into halves as
easily as if it came with a dotted line down its center. The seed
infuses the core with a hint of almond; the fruit carries the scent
of citrus and jasmine; and it tastes, some say, like manna from
heaven. In these pages, Robin Chapman recalls the season when the
Santa Clara Valley was the largest apricot producer in the world
and recounts the stories of Silicon Valley's now lost orchards.
From the Spaniards in the eighteenth century who first planted
apricots in the Mission Santa Clara gardens to the post-World War
II families who built their homes among subdivided orchards, relive
the long summer days ripe with bumper crops of this
much-anticipated delicacy.
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