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.