Light yellow coloured hybrid fruits of plums (25 per cent) and apricots (75 per cent), apriums were developed in the late 1980s, by Floyd Zaiger in California. The skin of the aprium is full of translucent fuzz inherited from its parent, the apricot, It is sweet in taste when ripe and loaded with vitamins and minerals that are important for the functioning of our body.<\/p>\n
Varied Flavours<\/strong> How To Enjoy Apriums<\/strong> 10 Best Foods And Diet Tips For A Cool Cool Summer!<\/a><\/p><\/blockquote>\n
\nApriums can be classified into a variety of flavours. The Cot\u2019n\u2019Candy varieties of apriums are harvested during early and mid-June and are sweet and juicy. Another variety of aprium is known as \u2018flavour delight\u2019 and this variety resembles an apricot, It otters an enriching flavour with a distinct taste and texture and is usually harvested by early June.<\/p>\n
\nApriums are best in taste and flavour when eaten fresh. These make an excellent addition to fresh fruit salads and savoury salads. Apriums can also be eaten or paired with other fruits, egg custards, honey, lemon, lavender,pistachio, orange, almonds, white chocolate, vanilla, yogurt mascarpone, cayenne, hazelnut and olive oil. It can also be made into jams, ice creams and even gelatines.<\/p>\n