Gold Velvet™ Apricots
Inventory, 14 lbs : 0
This item was last sold on : 06/02/17
Gold Velvet™ apricots have a golden, velvety soft skin that can be burnished with areas of red and darker shades of orange. Gold Velvet™ apricots have a comparable appearance to that of a yellow apricot, medium in size, slightly oblong and golden hued flesh. The super sweet flavor and low levels of acidity often remind tasters of eating dessert or apricot preserves.
Gold Velvet™ apricots are available for a brief period in early summer.
Gold Velvet™ apricots are a propriety type of apricot developed by Kingsburg Orchards in California. Gold Velvet™ apricots are known as Inter-Specific Apricots, which delineates this fruit’s origin as part of the Apricot family, but pollinated by a plum. Kingsburg Orchards developed the proprietary “Velvet™” series of apricots; the varieties include Black Velvet™ and Red Velvet™. The name of this apricot variety is meant to most reflect the color and texture of the fruit’s skin and juicy flesh rather than its heritage.
Gold Velvet™ apricots are best utilized for fresh eating, out of hand or sliced raw into both savory and sweet dishes. However, they also make delicious compotes, jams, reductions, and desserts. Complimentary flavors include vanilla, nutmeg, tropical fruits, citrus, honey and ginger. Savory pairings include mild, fresh cheeses such as chevre and ricotta, herbs such as arugula, chilies, cilantro, jalapeno, sweet onions, basil, and fennel. When cooked down these apricots shine as a glaze for pork, chicken, grilled fish and scallops.
The Gold Velvet™ apricot is a 21st Century proprietary variety developed by Kingsburg Orchards in the San Joaquin Valley of California. It is one of several Kingsburg Orchard proprietary varieties that are identified within a series of “Velvet™” type apricots. Gold Velvet™ apricots thrive in climates where winter temperatures are mild and the summer season is long, warm and dry. The Gold Velvet™ apricot is an inter-specific fruit that is a result of hybridization between the apricot and plum. The apricot is native to the mountainous regions of north-central and northwestern China. The common European plum most likely originated in the region around the Caucasus and the Caspian Sea. Trade routes and exploration eventually spread these fruits from their places of origin into Europe and eventually the New World.