Aprium®
Inventory, 8 lbs : 0
Description/Taste
Apriums® are small, round fruits that measure about 5 to 6 centimeters in diameter and have a characteristic apricot shape with a defined suture running from the stem to tip. They have a vibrant yellow-orange hue that may develop red-blushed tones. Their smooth skin is covered in a light coat of fuzz and offers a firm texture. Apriums® flesh is juicy and firm, possessing the same golden hue as their skin. This flesh doesn’t adhere to the central seed, which is dark brown, round, and makes up a significant portion of the inside of the fruit. Apriums® are very sweet with little acid. They have a predominantly apricot flavor with hints of raspberry and plum.
Seasons/Availability
Apriums® are available from late spring to summer.
Current Facts
Apriums® are botanically classified as Prunus armeniaca x Prunus salicina and belong to the Rosaceae family along with other stone fruits like apricots, cherries, peaches, and nectarines. These hybrid fruits are often called Aprium® apricots because they are made up of about 75% apricot and only 25% plum. The tree that produces these fruits bears another hybrid called the Pluot®, which is conversely 75% plum and 25% apricot. This occurs because when plum pollen is used for pollination, the resulting fruit will have predominantly plum characteristics. If apricot pollen is used, the fruit will carry primarily apricot qualities. There are many different Aprium® cultivars including Flavorella, Bella Sweet, Honey Gold, Purple Rose, Cot-n-Candy, Leah Cot, Summer Delight, and Poppy Red, many of which develop at different points throughout the season.
Nutritional Value
Apriums® have many of the same nutritional benefits as apricots. They are a good source of vitamin A, supporting eye health, immune system function, and skin integrity as well as providing essential nutrients for cell growth and tissue repair. They also contain vitamin C, a nutrient that shields cells from free radical damage, enhancing immune response, and promoting collagen production for healthy skin, bones, and connective tissues. Apriums® have lutein and zeaxanthin, both carotenoids concentrated in the eyes that help protect against damage from blue light and may reduce the risk of age-related macular degeneration. These antioxidants combat oxidative stress, protecting cells from damage caused by free radicals and contributing to long-term eye health and skin vitality, making them a beneficial choice for overall wellness.
Applications
Apriums® are ideal for eating raw but can also be cooked, stewed, frozen, or preserved. They can serve as a substitute in any recipe calling for apricots. Apriums® are frequently incorporated into green salads, fruit bowls, salsas, and charcuterie boards alongside soft cheeses, nuts, and crackers. These fruits may be cooked down or macerated for jams, sauces, sorbets, ice creams, or smoothies. Apriums® can be incorporated into barbecue sauces for chicken, diced into an apricot and wild rice stuffing for pork roast, chopped into a turkey salad sandwich with celery and cashews, or slow-cooked with herbs and spices to complement meats. Complimentary pairings include other stone fruits, honey, egg custards, lavender, citrus, strong spices, nuts, soft cheeses, and vanilla. Ripen Apriums® at room temperature and then refrigerate for up to five days.
Ethnic/Cultural Info
Much of the commercial plum production and hybridization in North America can be attributed to Luther Burbank. He introduced over 100 plum cultivars, including the popular Santa Rosa, a complex hybrid of several plum species. He was also the first to cross plums with apricots, creating plumcots. Decades later, Floyd Zaiger of Zaiger Genetics advanced hybridization. Zaiger was a fruit farmer and hybridizer from Modesto, California who devoted much of his life to creating stone fruit hybrids. Out of the hundreds he bred in his lifetime, only a few went on to become hybrids that are still eaten today. Some of the most impressive are Apriums®, Pluots®, Nectaplums, Peacotums, and Pluerries.
Geography/History
Apriums® were developed in the late 1980s by Floyd Zaiger of Zaiger Genetics in Modesto, California. These fruits thrive in warm climates with dry summers and mild winters. They were created using a complex, multi-generational process that took up to fifteen years and involved numerous crossings to properly produce. After Zaiger’s initial success, growers across the country began creating their own unique crosses. Several orchards in California's Central Valley now offer proprietary cultivars that are popular among home growers, with varied harvest dates suitable for both commercial and family farms. Today, Aprium® fruits are mostly found at farmers' markets and specialty grocers in the United States.
Recipe Ideas
Recipes that include Aprium®. One
is easiest, three is harder.Podcasts
