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This item was last sold on : 07/04/18
Apriums have the initial appearance of a small deep rose-hued apricot, a physical trait inherited from its plum parentage. It skin is covered with a near translucent fuzz which the fruit inherited from its other parent, the apricot. The fruit's flesh, when ripe, is sweet forward with a bright and tart finishing mouthful. The flesh is also more comparable to a plum with layers of juice that make the fruit's consistency delicious when just ripe, yet mealy when overly matured. Apriums are classified as a "climacteric fruit", meaning the fruit continues to ripen after picking.
Aprium are available for a brief period during spring.
Apriums are an interspecific complex hybrid of plums and apricots. They were developed to contain a superior mixture of fruit juices over their individual parents, which also characteristically produces a higher sugar content. The process of creating an interspecifc hybrid requires intentional controlled open pollination. True 50/50 apricot-plum crosses will generally go back into a breeding program as “mother stock.” The process will repeat the following season. If plum pollen is used for pollination, the resulting fruit will have predominantly plum characteristics - 75% plum and 25% apricot and be called a plumcot. If apricot pollen is used again, the fruit will carry primarily apricot qualities and be considered an Aprium.
Apriums are best for fresh eating. They can be utilized for fresh fruit salads, for savory salads and appetizers and for desserts. Complimentary pairings include other stone fruits, honey, egg custards, lavendar, lemon, orange, cardamon, pistachio, cayenne, pepitas, marcona almonds, mascarpone, burrata, chevre, vanilla, white chocolate, yogurt, hazelnut and olive oil. Apriums can be made into jam, ice cream and gelato.
Apriums were developed in the late 1980s by Floyd Zaiger of Zaiger Genetics, in Modesto, California. In fact, Aprium is a federally registered trademark for the name of the fruit and the process by which it is grown. Genetically, the Aprium's parentage is 25% plum and 75% apricot. The process of hybridization includes the method of pollen to seed-bearing stock. Rootstock plays an essential role in the development of new varieties. They are used for grafting the cutting or budding of other plants. The rootstock named Citation, a peach/plum hybrid, is the standard rootstock for aprium trees.
Restaurants currently purchasing this product as an ingredient for their menu.
|Wayfarer Bread||La Jolla CA||805-709-0964|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Lola 55 Catering||San Diego CA||619-727-9282|
|Off the Strip||San Diego CA||619-685-1111|
Recipes that include Aprium Apricots. One is easiest, three is harder.
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