Introducing Black Velvet Apricots

by Dorothy Reinhold on July 1, 2012

Print This Post Print This Post Introducing Black Velvet Apricots

The love child of an apricot and a plum, these Black Velvet Apricots are July’s treat.

Gorgeous on the outside with a midnight purple barely fuzzy skin, they are luscious, delicious, scrumptious and all the other “ious” words you can conjure. One of the best, sweetest stone fruits I’ve tasted this season, these are worth your while to seek out.

B lack Velvet ApricotsGrown by Kingsburg Orchards in Kingsburg, Calif., these are $3.99 a pound, available nationally, distributed by Melissa’s Produce.

We’re eating them all day long, out of hand, fighting each other to the fruit bowl. If I want any, I have to put them in a bag with my name on it, and draw the poison sign. Seriously.

You could…

–make a simple crostata or tart with them
–serve sliced with a chunk of blue cheese for an appetizer
–slice and put in a fruit salad
–slice or chop and put in chicken salad

Black Velvet Apricots

A sample of the fruit was sent by the folks at Melissa’s Produce, national distributors of premium specialty produce.

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