Apriums
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An Aprium is a hybrid fruit (science calls them “interspecifics”) bred from an Apricot and a Plum. 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%), Apriums tend to look more like Apricots with bright orange skins and flesh. An Aprium tastes more like Apricots, except that they are a bit sweeter and have a hint of Plum.

Season

Apriums are a Summer fruit.

Availability

Apriums are available in the Summer.

Cultivation

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

Purchasing

Apriums are not widely available everywhere yet but are most easily found distributed in Idaho, Oregon, Utah, Arizona and New Mexico. They can also be found in better stores and Farmer’s Markets in the Midwest and East Coast.

Storage

If you are lucky enough to have a fruiting Aprium tree, the best place to store your Apriums is fresh and on the tree. On the stem, they will acquire the most complexity and flavor. Once tree-ripened though 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 Apriums, how you store them will depend on their ripeness. Less-ripe and un-ripe Apriums 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 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 Apriums temper, before eating them and don’t wash the fruit until you are ready to use it.

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

To freeze Apriums properly there are a few optional steps. 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 Apriums before placing them in airtight baggies for storage in the freezer. Apriums 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.

Canned Apriums should be stored in the pantry.

Culinary Uses

Apriums have a sweet intense flavor, sweeter than either of its ancestors. Use an Aprium as you would an Apricot or a Plum.

Portion Size

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

Substitutes

Apricot

Nutritional Value USDA
APRICOTS,RAW
Amount Per 100g
Calories 48
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1mg
5%
Potassium 259mg
3%
Total Carbohydrate 11g
8%
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

Yes

Low Fat

Yes

Low Calorie

Yes