Spanish Blush Apricots
Estimated Inventory, lb : 0
Description/Taste
Spanish Blush apricots vary in size and shape depending on the variety and generally average 5 to 6 centimeters in length. The fruits have an oval, oblong, or round, sometimes tapered appearance with an even, curved nature, and a prominent seam extending the surface length creates a defined indentation along one side. Blush apricots typically have smooth, taut, and thin to semi-thick skin. The skin showcases golden orange hues and is almost entirely covered in saturated, dark red blush. The blush can be solid to transparent and is developed from sun exposure during cultivation. Apricots are also enveloped in a soft, delicate, velvety fuzz. Underneath the surface, the yellow-orange flesh is firm when unripe, becoming softer, aqueous, and succulent with maturity. The flesh is occasionally blushed with rich red hues, depending on the variety, and the skin has a chewier, sour taste compared to the crisp flesh. The flesh also encases a central dark brown pit that may cling to the flesh or be easily removed, varying with specific type. Ripe Spanish Blush apricots should have a slight give when gently squeezed and are edible raw once mature. The fruits have mild, sweet, and sour flavors with fruity and floral nuances.
Seasons/Availability
Spanish Blush apricots are available in the late spring through early summer, typically between May and September.
Current Facts
Spanish Blush apricots, botanically classified as Prunus armeniaca, are a category of apricot varieties grown in Spain, belonging to the Rosaceae family. Spain is a major producer of apricots in Europe and cultivates many varieties that are positioned for domestic sales and export. The term “blush” refers to the apricot’s red-tinted skin, a trait developed from ample sun exposure. Blush is a broad descriptor mainly used in international markets for imported apricot varieties. Using a general name for the fruits allows vendors to market several varieties under the same name and creates a simplified buying process for consumers. Popular Spanish varieties that may be sold under the blush moniker include Fuego, Cyrano, Cheyenne, Totem, Rojo Passion, Murciana, Galta Roja, and Paviot. Galta Roja is one of Spain's most commercially produced apricots and is favored for its rich, dark coloring. Spanish Blush apricots are a summer delicacy that is only available for a limited season each year. The fruits are sought after for their versatility and are purchased fresh for raw and cooked culinary preparations.
Nutritional Value
Apricots are a source of fiber to aid in digestion and potassium to balance fluid levels within the body. The fruits also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, copper to produce red blood cells, and magnesium to assist the body in controlling nerve functions. Other minerals include calcium, phosphorus, and manganese. Apricots also contain antioxidants to reduce inflammation and vitamins A, B9, C, E, and K to maintain healthy organs, strengthen the immune system, aid in faster wound healing, and guard the cells against the damage caused by free radicals.
Applications
Spanish Blush apricots have a mild, sweet, and tart taste suited for raw and cooked preparations. The fruits are favored as fresh-eating fruit once ripe and can be consumed sliced or out of hand, discarding the pit. Blush apricots are popularly halved and served on cheese boards or diced and tossed into salads. They can also be mixed into grain bowls or placed as a fresh topping over oatmeal and other breakfast dishes. Try blending and freezing apricots into homemade ice cream and sorbet. In addition to fresh preparations, Blush apricots are commonly simmered into jams, preserves, and compotes or preserved in syrup. The fragrant fruits are also used as filling in various baked goods or sliced and added to tarts, cakes, muffins, and pies. In Europe, Blush apricots are broiled and served with crème fraiche as a summertime dessert. The fruits can also be incorporated into savory dishes, primarily with roasts or grilled meats. Beyond fresh and cooked dishes, Blush apricots are dried in Spain and sold as a chewy snack. Blush apricots pair well with spices like cinnamon, nutmeg, cardamom, and star anise, meats such as pork, lamb, duck, and poultry, and fruits including citrus, berries, and other stone fruits. Whole, unwashed apricots should be ripened at room temperature. Once ripe, it is recommended to immediately consume the fruits for the best quality and flavor. Ripe apricots will keep for a few days to weeks in the refrigerator, depending on their maturity and previous storage conditions.
Ethnic/Cultural Info
Apricots are annually celebrated in the Porreres municipality in Majorca, Spain. The municipality is the central apricot growing region on the island, and the fruit’s harvest dates coincide with the Revetlla de Sant Joan, also known as Saint John’s Eve. The Revetlla de Sant Joan is a traditional celebration recognized throughout Spain, commemorating the birth of Saint John the Baptist. The festival also has roots in the summer solstice celebration, held on June 23rd and 24th, blending several customs and practices. During the celebration, families gather for meals, community parties, fireworks, and live entertainment. One of the first activities of the festival is a dinner, where customary foods of the region are served. In Porreres, the dinner is followed by coca de Sant Joan, also known as coca de albaricoques. Coca de Sant Joan is a dessert made from dough or sweet pastry topped with nuts, candied fruits, or even savory ingredients. Traditional Porreres coca de Sant Joan is made with apricots and is a beloved seasonal dessert served during the festivities. Coca de Sant Joan is also a symbol of unity and bringing family and friends together during the celebration, and the sweet is customarily shared to emphasize this union.
Geography/History
Apricots are native to temperate regions of Asia, mainly parts of Central Asia and China, and have been growing wild since ancient times. Early apricot varieties were selected for cultivation, and over time, new varieties were bred with improved culinary qualities. Apricots later spread throughout Asia and the Middle East through trade routes, and the Romans contributed to the fruit’s expansion into Europe. In the 7th century, the Arabs carried apricots to the Iberian Peninsula of Southwestern Europe, where the fruits were planted throughout Spain. Apricots thrived in select regions of Spain, and by the 16th century, the fruits had become an in-demand seasonal crop in Europe. Spanish Blush apricots are a general category of red-blushed apricots cultivated in Spain. The fruits are sold under this collective name to simplify market purchases. In Spain, apricots are primarily grown in Murcia, followed by Castile-La Mancha, Valencia, and Aragon. During the season, Spanish Blush apricots are sold domestically throughout Spain and exported to regions throughout Europe. The Spanish Blush apricots featured in the photograph above were sourced through Hickson & Daughter, a fresh produce market stall in Borough Market in London, England.
