Red Velvet Apricot
By: Bean Fairbanks

About

Usually referred to as Red Velvet Apricot, this fruit is actually a plumcot with a fuzzy red skin and orange flesh. This is an early ripening apricot.

Information
Other names: Red Velvet Plumcot


Physical Description
The skin is a dull red like a plum but it is fuzzy like an apricot. The texture is golden and meaty like an apricot. The flesh is juicier than most apricots but not as much as many plums.
Colors: dusty red skin and golden flesh


Tasting Notes
Flavors: apricot and plum
Mouthfeel: Velvety and juicy
Food complements: Cherry, Almond, Blueberry, Blackberry
Wine complements: Sparkling wine, Pinot gris, Dry riesling


Selecting and Buying
Seasonality: april, may, june
Peak: june
Choosing: Should give to gentle pressure
Buying: The short season, ~3 weeks can make the price dear. They grow in California and the Pacific Northwest.


Preparation and Use
The flesh clings to the pit like plums, not apricots.
Cleaning: Rinse the Red Velvet Apricots right before eating or preparation.


Conserving and Storing
Delicious eaten fresh, the Red Velvet Apricot can be dried or canned like traditional apricots.