Blue Velvet™ Apricots
Inventory, 14 lbs : 0
|Food Buzz: History of Apricots|
|Food Fable: Apricots|
Blue Velvet™ apricots are small to medium in size and are round to oval in shape with a slight depression on the stem end. The smooth skin ranges in color from dark blue to purple and has a soft fuzz that coats the entire surface. Underneath the thin skin, the flesh is juicy and bright yellow-orange with small streaks of red surrounding the inedible pit. When consumed fresh, Blue Velvet™ apricots have a tender consistency with a sweet and tangy flavor.
Blue Velvet™ apricots are available for a limited season in the late spring through summer.
Blue Velvet™ apricots are hybrid fruits belonging to the Rosaceae family, along with peaches, nectarines, and plums. Created from a cross between a plum and an apricot, Blue Velvet™ apricots are known as an interspecific species and is one of several Kingsburg Orchard proprietary varieties that are a part of a series known as Velvet™ apricots, including Red Velvet™, Gold Velvet™, Crimson Velvet™, Black Velvet™, and Ruby Velvet™. Blue Velvet™ apricots are favored by consumers for their unusual coloring, soft flesh, and juicy consistency, and are predominately utilized for fresh eating.
Blue Velvet™ apricots are an excellent source of vitamins A and C and also contain some iron, potassium, and fiber.
Blue Velvet™ apricots are best suited for fresh eating as their dark blue skin is contrasted with the bright orange flesh when consumed fresh, out-of-hand. The sweet and tangy flavor is also exemplified when the fruit is sliced and tossed into fruit bowls and green salads, or it can be layered over ice cream and cakes as a dessert accompaniment. In addition to fresh eating, Blue Velvet™ apricots can be cooked into compotes, marmalades, and jams, blended into a sauce for pork, or baked into bars and cookies. Blue Velvet™ apricots pair well with vanilla, nutmeg, tropical fruits, citrus, cheeses such as chevre and ricotta, arugula, chiles, fennel, basil, bacon, lamb, and raw sashimi grade seafood such as albacore and scallops. The fruits should be ripened at room temperature, and once ripe, they will keep up to four days when stored in the refrigerator.
Kingsburg Orchards created blue Velvet™ apricots in response to consumer demand for specialty apricots. The family-run orchard has its own program to develop new varieties and initially released Black Velvet™ apricots to the market with great success in the early 2000s. Despite its popularity, the specialty apricots were only available for a few short weeks and could not meet increased consumer demand. To lengthen the amount of time specialty apricots are available, Kingsburg released several new varieties of apricots such as the Blue Velvet™, as a way to extend the season and provide uniquely flavored fruits. One popular recipe that Kingsburg Orchard recommends for Blue Velvet™ apricots is a modern version of a s’more. Blue Velvet™ apricots are sliced in half, lightly grilled, and then topped with marshmallows and chocolate until it is heated through as a healthy and lighter version of the favorite summertime dessert.
Blue Velvet™ apricots are a plum and apricot hybrid that was developed at Kingsburg Orchards in the San Joaquin Valley of California. Considered to be one of the largest growers of stone fruits in California, Kingsburg Orchards has been a family-owned and operated farm for over five generations. Blue Velvet™ apricots were created in the early 2000s as a part of a proprietary line of interspecific fruits, and today the fruits can be found at specialty grocers in partnership with Kingsburg Orchards across the United States.