Apricot varieties: here are the best and best known

Apricot varieties: here are the best and best known

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The apricots they are a delicious and exquisite fruit, with rich organoleptic characteristics and with really interesting properties, so much so that it is considered a product must in our tables.

But did you know that there are many varieties of apricots that is worth knowing and learning more about?

Below we have tried to take stock of this colorful world, including which ones are best-known varieties of apricots, and those that you absolutely must try to taste, in order to obtain the most appreciable advantages!

What is apricot

Before even understanding what the best apricot varieties, let's try to understand ... what this fruit is, so used also for jams, juices and much more.

Apricot is a widely known fruit in Italy, where it is available on the market with particular frequency. Recognizable for its yellow-orange skin, for an intense aroma, for a sweet taste but with acidic and easily appreciated tips, it is a fruit that belongs to the same family as rosaceae, which also include cherries and peaches.

Known by the scientific name of prunus armeniaca, it is a fruit consisting of a woody central part: the seed, also called armellina, is used in pastry thanks to its distinguishable almond aroma, while the rest is pulpy, particularly soft and tasty.

Its properties also allow us to consume apricot without particular feelings of guilt. It is indeed one source of fiber, antioxidants and beta-carotene quite important, and therefore it is beneficial for sight, skin and intestines.

Having said that, let's try to find out which are the best varieties of apricots on the market today.

Apricots from Campania

In reality that ofapricot bell it is not a real variety of apricot but, rather, the name with which some typical varieties of this region are grouped so prolific for this fruit.

Within the Campania apricots we can distinguish the apricot Vesuvian, or crisommole, with a well-known appearance and a rather sweet taste. Fragrant and delicate on the palate, they lend themselves very well to being a raw material for very pleasant syrups and jams.

Another variant of Campania apricot is that of preole. Certainly less widespread than the Vesuvian variant (also because the plant from which they are taken is certainly less vigorous than the first variety), these are smaller fruits but, not for this, less tasty and delicious (indeed, there are many people who they prefer them to the former).

Then there is also another third main variety of apricot from Campania which takes the name of devil. Looking at thedeviled apricot it is easy to understand why this fruit has been renamed in this way: the apricot in question has, in fact, some fiery red streaks running through the skin. Larger than preola, it has a sweeter taste.

Royal Apricot from Imola

As its name suggests, theRoyal apricot from Imola it is a typical fruit of Emilia Romagna, from which it comes, and represents a late variety of apricot. The ripening of its fruits takes place gradually and not homogeneously. It follows that particular attention must be paid to the harvest of its fruits.

As for its uses, it is a particularly tasty fruit, which can also be used for excellent jams.

Galàtone apricot

L'apricot of Galàtone it is an apricot that originates in a small town located on the Ionian coast of Puglia. A particularly fertile land in terms of fruit and, among them, also of apricots.

On closer inspection, the Galàtone apricot is a practically unique variety of its kind. Aesthetically, it is characterized by the presence of small spots on the skin, which are concentrated above all on the area of ​​the peduncle. Once cut and / or bitten, it will be characterized by a rather soft consistency. On the palate it will be very sweet.

Apricot from Valleggia

Another variety of apricot is that of Valleggia, or valleggina. The size of this fruit is rather small but, in return, it is able to release a really quite intense flavor, as well as its scent, which makes it stand out among its colleagues. It should also be taken into account that it has a rather short ripening time, and that its harvest must necessarily be done between June and July, consequently making the period of consumption rather limited compared to other apricot varieties.

Amabile Vecchioni Apricot

If many of the apricot varieties that we previously wanted to share are characterized by rather small dimensions, this is certainly NOT true forAmabile Vecchioni, a rather large variety, easily recognizable - as well as for its size - also for a characteristic sweet taste and a rather bright orange color. However, the sweet taste is never excessive and, in fact, it is sweet, as the name of this variety suggests.

Unfortunately for all lovers of this variety, Amabile Vecchioni is not often found. And, therefore, in some areas of Italy it is necessary to struggle a little to win it ...

Apricot Val Venosta

Finally, let's close this partial list with apricot Val Venosta, a fruit that is typically from northern Italy and Austria, where it is called Vinschger Marille. Used above all in jam and for desserts, it is grown within a rather restricted area, and at a moderate altitude. A fruit to be discovered!

Video: How to Apricot Cuttings - Fruit Tree Hunter! (June 2022).


  1. Webb

    And yet it seems to me that you need to think carefully about the answer ... Such questions cannot be resolved in a rush!

  2. Luther

    You are not right. Write in PM, we will talk.

  3. Keaghan

    You I can check :)

  4. Kevinn

    What a cute answer

  5. Jaye

    In my opinion you are not right. I suggest it to discuss. Write to me in PM, we will communicate.

  6. Nikom

    Willingly I accept. In my opinion, it is actual, I will take part in discussion. Together we can come to a right answer. I am assured.

Write a message