Aprium Apricot
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Floyd Zaiger, the father of exotic fruit, bred an Apricot and Plumcot, to create the "Aprium Apricot." He also named the new fruit and trademarked it. The normal cross breeding ratio for an Aprium is 25% Plum and 75% Apricot, but various percentages have been used. Because the Apricot genetics are so prominent in the Aprium (around 75%), an Aprium tends to look more like Apricots, with bright orange skins and flesh and taste more like Apricots. However, Apriums are a bit sweeter and have a hint of plum.


Aprium Apricots season is a brief period. Aprium Apricots peak in the Spring.


Apriums are not widely available everywhere yet but are most easily found distributed in the spring in Idaho, Oregon, Utah, Arizona and New Mexico.

Apriums can also be found in better stores and Farmer’s Markets, in the Midwest and on the East Coast.


Most Apriums are grown in California or the Pacific Northwest. They are a little harder to grow elsewhere.


The sweetest Aprium Apricots tend to be the largest ones with the palest flesh. The most bitter tend to be the darker, smaller ones.

You want to avoid Aprium Apricots with any hint of green on them. Green Apricots were picked too early and likely won’t develop their full flavor. Growers are tempted to pick them green so that they will last longer and not ripen during transport and distribution. That isn’t your problem.

Look for firm, smooth, plump orange, yellow or orange-yellow fruits without bruising or damage. Avoid “mushy” Aprium Apricots. The flesh should yield to gentle pressure when held in the hand. They should also smell bright and ripe. The red “blush” is not a sign of quality. It only means that the fruit was exposed to direct sunlight during its growth.

Aprium Apricots are delicate and bruise easily. They generally don’t do well when transported over long distances. If you can buy locally, and in season you will be ahead of the game.


If you're lucky enough to have a fruiting Aprium Apricot tree the best place to store your Aprium Apricots is fresh and on the tree. On the stem, they will acquire the most complexity and flavor. Once tree-ripened, they should be carefully picked (they will deteriorate quickly) and then stored in a plastic bag in the refrigerator, to prevent any further spoilage.

If you are working with store-bought Aprium Apricots, how you store them will depend on their ripeness. Less-ripe and un-ripe Aprium Apricots should be stored in a paper bag on the counter (away from heat and light) to allow them to ripen. Ripening should take 2-4 days but keep an eye on them daily to make sure that they don’t over-ripen and spoil.

Once they are ripe, gently place them in a plastic bag and store them in the refrigerator. Fully ripe, they will be prone to bruising if handled too roughly. In the refrigerator, the ripe little gems will last about 3-5 days so it is best to eat them or use them as fresh as possible. Let the Aprium Apricots temper before eating them and don’t wash the fruit until you are ready to use it.

If freezing your Aprium Apricots, the procedure is a little different because they will freeze better (no change of imparted bitterness) with the pit removed. To freeze, slice the Aprium Apricots in half along the natural seam and remove the pit.

There are also a few optional steps which will help keep the skins soft. Some varieties will get a tough skin if frozen without first Blanching them for about a minute. If you wish to fix the color and/or avoid discoloration, it is best to dip the fruit in an Ascorbic Acid Solution before bagging them for the freezer. In both cases, and you can do both, dry the Aprium Apricots before placing them in airtight baggies for storage in the freezer. Aprium Apricots can also be packed in sugar or syrup for freezing. They should be good in the freezer for up to 8-12 months.

We have had dried Apriums last months at room temperature in a pantry but dried Apriums are best stored in the refrigerator because they can harden and darken if stored at room temperatures above 75˚ F (24˚ C). If your dried Apriums become too brittle they can be softened by soaking them in liquid or by Steaming them.

Canned Apriums should be stored in the Pantry.

Culinary Uses

Aprium Apricots are small and delicate, it's not advisable (or necessary) to peel them for use. To eat a fresh Aprium Apricot, just cut along the Aprium Apricot’s seam and separate the fruit halves with your fingers. Once the halves have been separated, the seed should be easily removed.

Aprium Apricots can be used in Tarts, Cobblers, Crisps, Jams, Chutneys, and Compotes. They can also be GrilledSautéedBroiled, or Baked. Because perfectly ripe, flavorful, fresh apricots are hard to find all throughout the year.

Portion Size

Allow 1-2 oz of an Aprium Apricot, per person.


Almonds, Hazelnuts, Pistachios, Pine Nuts, Walnuts, Allspice, Anise, Cardamom, Cayenne, Cinnamon, Coriander, Mint, Nutmeg, Pepper, Salt, Sugar, Rosemary, Saffron, Vanilla, Apples, Bananas, Blackberries, Blueberries, Cherries, Coconut, Cranberries, Lemons, Nectarines, Peaches, Pineapple, Plums, Raspberries, Strawberries, Garlic, Ginger, Onions, Poultry, Chicken, Game, Duck, Lamb, Pork, Butter, Cheese, Cream, Sour Cream, Yogurt, Honey, Coffee


Modesto Apricots

Nutritional Value USDA
Amount Per 100g
Calories 48
%Daily Value*
Total Fat 0g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 1mg
Potassium 259mg
Total Carbohydrate 11g
Dietary Fiber 2g
Sugars 9g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free


Low Fat


Low Calorie