Gonci kajszibarack is a variety of apricots, unique for their traditional cultivation, harvesting, storing and transportation methods. The apricots grow in a very favorable, sunny climate, and only the following varieties are under protected status: Gonci magyar kajszi, Magyar Kajszi C 235, Mandulakajszi, Bergeron, Cegledi Piroska, Cegledi biborkajszi, Cegledi arany, Cegledi orias and Pannonia.

The varieties differ in shape, size, color of skin and flesh, and flavor. Once they are hand picked, cooled and packed, they are ready to be eaten alone, or used in sweet dishes and fruit salads.

Nestled along the banks of the Danube River, the Wachau Valley is home to some of Austria's oldest wineries and distilleries, one of the most prominent tourist destinations, and the country's largest fruit cultivation area, whose stunning landscapes are dominated by apricot orchards, particularly during blossom in spring and harvest in summer.

The exceptional flavor of Wachau apricots is directly influenced by the region's microclimate, especially the differences in temperature between day and night during the ripening phase. Twenty different Wachauer Marille cultivars are easily distinguished from other apricots by a special seal of quality that guarantees the origin, unique aroma, and rich flavor of these plump fruits. 

Called tsiran in Armenian, the Armenian apricot has a soft, juicy and plump pulp that is encased within a velvety outer skin and surrounds a stone that hides an edible kernel inside. Praised as the national fruit of the country, the apricot owes its exquisite honey-like sweetness and pleasant flavor and fragrance to Armenia’s volcanic soil, mild climate, and plenty of sunshine it gets throughout the year.

The apricot is defined by a specific yellowish-orange color, known as tsiranaguyn in Armenian, which is on the Armenian national flag and was also the color of the tsirani, unique ornaments worn by Armenian kings and knights in the past. 

First cultivated in the 17th century in Versailles and later in the 19th century in the Eastern Pyrenees mountains, Abricots Rouges du Roussillon are small, orange to red apricots whose bright color is a clear indicator that this fruit contains high levels of beta-carotene as well as other health-beneficial ingredients such as potassium, fibre, and vitamins.

These extremely aromatic apricots are an endemic variety with quite low acidity levels and a delicate, fragrant flavor. Due to the high amounts of sunshine, especially during the ripening season, the meaty Roussillon apricots are particularly juicy and sweet. 

Abricot des Baronnies is a variety of fresh apricot cultivated in the foothills of the Alps, notable for its particularly sweet flavor. This fruit can be found in various colors, including orange, bicolor, red, or white. Its cultivation area is primarily in the southeast of France, especially in the south of the Drôme department, with some areas extending into the neighboring departments of Vaucluse and Hautes-Alpes.

The geographical area designated for the cultivation of Abricot des Baronnies spans 87 municipalities and was defined based on historical, geographical, and geomorphological criteria characteristic of the Baronnies territory, as well as the historical development zone of apricot production in the Baronnies​. 

Kitseer marille refers to a group of apricot varieties that are traditionally grown in the Austrian municipality of Kittsee, in the District of Neusiedl am See, Burgenland. Apricot trees have been thriving in this region for many years, while the first mention of their extensive cultivation in Kittsee dates back to 1924, in the Kittseer Ortschronik.

Owing to the favorable Pannonian climate and the unique qualities of the soil, Kittsee apricots develop an intensely fruity aroma and excellent flavor. Often considered to be among the best apricot varieties in the country, the fully ripened fruits are typically harvested from the beginning to the middle or the end of July. 

Albicocca di Valleggia are Italian apricots grown in Liguria. The largest quantities of these apricots are grown in Valleggia. These small apricots have thin orange skin that's flecked with red dots, making them instantly recognizable. The aromas and flavors are much more intense than any other apricots that are placed on the market.

The flesh is firm, sweet, and aromatic. The trees are not espaliered (grown flat against a wall) so it's quite hard to prune and harvest the apricots. Albicocca di Valleggia apricots are typically harvested from mid-June to mid-July, but you can find them throughout the year as a tasty preserve.

Albicocca di Galàtone is a very small but particularly sweet and juicy variety of apricots grown mainly around the city of Galàtone, although it can also be found around the cities of Nardò, Seclì, and Sannicola in the province of Lecce.

Due to their tenderness, they are not produced on a large scale, which is why they are very hard to find on the market. Of course, they are available locally, and the best way to enjoy them is to eat them fresh, preferably not long after they have been harvested from the tree.