Every year, as late spring transitions into summer, the northern mountainous regions become bustling with the apricot harvest. Widely found in Son La, Lai Chau, Lao Cai, Cao Bang, and Bac Kan provinces, wild apricots have long been a distinctive flavor of the highlands. Among these, Moc Chau and Van Ho in Son La province are considered the best apricot producing areas thanks to their year-round cool weather, which helps the apricots achieve superior aroma and essential oil content.
Unlike the vibrant colors of peaches or plums, wild apricots possess a rustic beauty with their smooth, downy skin. As they ripen, the fruit gradually changes from green to a golden yellow, emitting a naturally refreshing aroma. Despite a relatively short season, typically lasting from April to the end of May and only sporadically into early June, this fruit consistently attracts a large number of consumers seeking it out in both traditional markets and online marketplaces as soon as it becomes available.