Aprium – fruit produced by crossing apricot and plum. Genetically Aprium is 75% apricot and 25% plum. Aprium was removed from Floyd Zeiger Zeiger Genetics (Zaiger’s Genetics) in Modesto, California, in the late eighties of the last century. Aprium is a registered trademark owned by Zeiger Genetics.
Externally Aprium recalls apricot without fluffy coating. As apricot and plum fruit Aprium – drupe. The flesh is denser and less juicy than an apricot, but very sweet, because it contains large amounts of fructose and other complex sugars. Aroma and flavor – rich apricot, with aftertaste, reminiscent of orange, apricot, plum composition. Unripe fruits of being ripped off, continue to ripen at room temperature.
Aprium fruits brief period in the late spring. The fruits are eaten fresh and used in cooking. Of these, make preserves, jams, cakes and added to salads.
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