Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Red Velvet™ Apricots
Inventory, 14 lbs : 4.00
This item was last sold on : 09/20/17
Red Velvet™ apricots have the initial appearance of a small plum, with a dark cherry colored, smooth velvet textured thin and taught skin. The flesh's color is laced with tones of tangerine and bleeds of deep strawberry red throughout, signifying the fruits parentage. The flesh is juicy with a melting quality. Its flavors bright, complex and confectionary sweet with baking spice nuances.
Red Velvet™ apricots are available for a brief period in late spring till early summer.
Red Velvet™ apricots are a designated trade name for the fruit, plumcot, which is a natural cross hybrid between plums and apricots. The horticultural recipe is 50% plum and 50% apricot, though the exact pedigree is never absolute. The Red Velvet™ apricot is among hundreds of fruit cultivars that have different, complex wide combinations of parentage. This natural hybridization has been taking place since the beginning of the 20th Century. Breeders used to develop varieties and choose names that paid homage to their ancestry. Now their names are being chosen for marketing purposes while obscuring the fruit's genetics. Although Red Velvet™ is an alluring descriptive name indicating to the consumer what to expect, it does not explain that the fruit is actually also part plum.
Red Velvet™ apricots are best utilized for fresh eating. They also make delicious compotes, jams, ice creams and reductions. Complimentary flavors include vanilla, nutmeg, tropical fruits and citrus. Savory pairings include mild fresh cheeses such as chevre and ricotta, herbs such as arugula, chiles, fennel and basil, bacon, lamb and raw sashimi grade seafood such as albacore and scallops. To store, refrigerate ripe fruit only a few days.
The first plumcot was developed and cultivated by pioneering American botanist and horticulturist, Luther Burbank. Luther Burbank created several successful stone fruit varieties, including the Santa Rosa plum, Fresstone peach and Flaming Gold nectarine. The Red Velvet™ is a 21st Century cultivar of the fruit developed by Kingsburg Orchards. The fruit relies on utilizing rootstock to develop new crops. Red Velvet™ apricots thrive in climates where winter temperatures are cool but not cold and the summer season is long, warm and dry.
Restaurants currently purchasing this product as an ingredient for their menu.
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Vi At La Jolla Village||San Diego CA||858-646-7700|
|Red Card Cafe||San Diego CA||858-291-8030|
|Georges at the Cove||San Diego CA||858-454-4244|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|Mr A's Pastry||San Diego CA||619-239-1377|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
Recipes that include Red Velvet™ Apricots. One is easiest, three is harder.