Apricot season, week by week

Under Ararat the apricot calendar is short and loud. Early June brings firmer fruit for drying; late June into July is when the trees feel heavy and farmhouse tables fill with bowls of ripe fruit you are expected to finish.

We time Culinary days around what the orchards actually have — fresh tasting when the fruit is in, drying rooms and preserves when it is not. Either way you meet the families who grow them, not a staged fruit stall by the highway.

Pair orchard time with Areni cellars if you want a full food-and-wine arc, or keep it simple: grove walk, farmhouse lunch, return to Yerevan before the evening heat.