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An aprium is a cross between an apricot typically 75% apricot and 25% plum. The aprium has a dark orange outer flesh that lacks the apricot fuzz. The aprium offers a very sweet flavor, which has a higher sugar content than both parent varieties.
Apriums are available in the spring.
Fitz Kelly, grower and owner of Fitzgerald's Orchard, Reedley, California, measures the sugar content of his fruits with a refractometer, an easy to use compact device about the size of a regular banana. The highest reading being 30, a fruit with a reading of 14 or above is considered excellent.
Best eaten fresh, the aprium's flavor disappears when this fruit is cooked.
A successful hybrid developed in Modesto, California by Floyd Zaiger, this remarkable fruit's parentage is 25% plum and 75% apricot. These premium apriums are grown at Fitzgerald's Orchard located in Reedley and owned by Fitz Kelly.
Recipes that include Apriums. One is easiest, three is harder.
|Tarts in the Kitchen||Rhubarb Tarts with Aprium Glaze|