Apricot
An orange summer fruit; Roussillon and the Rhône valley are its French heartlands.
- Season: June, July, August
- Peak season: July
- Botanical family: Rosaceae
History
Native to China, the apricot reached Europe via Persia and Armenia: its Latin name, Prunus armeniaca, still remembers it. Arab traders spread it around the Mediterranean. It arrived in France during the Renaissance and found its favourite ground in Roussillon and the Rhône valley.
Origin and growing regions
French apricots love sun and hot summers:
- Auvergne-Rhône-Alpes (Drôme, Ardèche)
- Occitanie (Roussillon)
- Provence-Alpes-Côte d’Azur
The red apricot of Roussillon has a PDO.
Benefits
The apricot is sweet and full of colour:
- Beta-carotene: Turned into vitamin A, it gives the orange colour.
- Potassium: Especially in dried apricots.
- Fibre: Gentle on digestion.
- Moderate energy: About 45 kcal/100 g.
Varieties
- Bergeron: Firm and tangy, ideal for jam.
- Orangé de Provence: Early, very fragrant.
- Rouge du Roussillon: Red-cheeked, sweet flesh.
- Polonais: Old Rhône valley variety.
Zero waste
- Storing: At room temperature to ripen, then in the fridge: 3 to 4 days.
- Freezing: Stoned, in halves: up to 12 months.
- Nothing goes to waste: Overripe apricots make jam, compote or a clafoutis.