Apricots That Taste Like Apricots

Wow. What a thought. An Apricot that actually tastes like an Apricot is supposed to. Here’s a whole new meaning to “smooth like velvet.” Red Velvet Apricots from Kingsburg Farms in the San Joaquin Valley. The touch of velvet. Something rich and luxurious. It took these growers and breeders over 20 years to develop this new Apricot.    When I first started in the produce industry, the Patterson was among the most popular, along with the Royal and Blenheim.  I was often frustrated with them because they were perfectly ripe and perfect to eat for only a day or so. Then they would go bad. Over the past few decades, growers have been hard at work in finding new varieties that really brought flavor and shelf life to the Apricot section. Most growers, like Kingsburg FarmsThey used natural breeding and cross pollination techniques. It’s the old fashioned way of creating new, exciting and better varieties. Kingsburg Farms isolate new varieties in green houses and then the bees do the rest. In breeding new Apricot varieties, flavor is top priority. That’s not just some fancy slogan. It’s how they determine the best varieties after over two decades of work. The wait was worth it. A regular Apricot will have 10 – 13% sugar content.  The Red Velvet Apricots, 18 – 20% sugar. Check out that beautiful cranberry red color. It has a golden, juicy flesh. In fact, you’ll love the blast of juice in our Red Velvets. You really don’t need a ripening bag or bowl with our Red Velvet Apricots. When they’re picked, they’re ripe and ready to eat. If you store your Red Velvets in the refrigerator, bring them out about an hour before you eat them. Letting them get to room temperature will make them taste even better.