Castlebrite apricots are usually bright orange and quite flavorful when fully ripe, but as I've said that doesn't happen often outside local California markets. Katy is a relatively new variety, in production since 1978. Its skin is yellow-orange with some blush and has an excellent flavor when fully ripe.

Flaming Gold apricots has an orange-yellow to an occasional yellow colored skin, and is not as flavorful as the Katy or Castlebrite.

Patterson apricots are well known because of their yield more than their flavor, and are more durable and easier to transport through the country.

Tilton apricots are a unique looking apricot and are one of the most flavorful of all apricots. Their appearance is noted by having a slightly flatter shape with a suture line that goes halfway around the fruit. This longtime favorite, which used to be the dominant California variety, is tender and juicy with a sweet-tart flavor.

Blenheim apricots are the most delicious apricots of all. They are hard to find fresh because of their delicate nature so they are usually dried to preserve their distinctive sweet-tart flavor and intense color. If you can, I recommend you seek out the fresh Blenheim apricot.