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Best Western European Apricot Types
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.
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.
Albicocca di Scillato is an Italian type of apricot grown in Scillato near Palermo. The apricots bloom early and mature at the start of May. The harvest typically lasts from two to three weeks. The fruit is small, with a skin that has many shades of red, and the aromas and flavors are intense.
When they're harvested from 30- or 40-year-old trees, a ladder and a pair of hands are all that's used to collect them. Due to the fact that these apricots are sensitive to transportation, they're usually placed on the market in nearby areas only.
The apricots can also be used to make jam.
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