Most probably when you think of apricots you automatically think about the Golden Sweet apricots, known for their sweet, tangy flavor and vibrant orange hue that everyone knows.

What you might not know is that they come in a delightful array of varieties, each with unique characteristics and colors! There's more diversity in the apricot family than you might expect.

We will check 2 types of not-so-well-known apricots, although, we expect that one has been eaten without actually knowing that it was an apricot (and not a plum as often is thought)! Will you be able to guess which one?

<h3>1. Black Velvet Apricots: The Luxurious Hybrid</h3>

Black Velvet apricots, also known as apriums, are a striking variety developed by Kingsburg Orchards in California. This hybrid, known as an interspecific apricot, is a cross between an apricot and a plum, resulting in a unique fruit with dark, almost black skin and golden flesh with hints of ruby red. The flesh of Black Velvet apricots is incredibly juicy, sweet, and has a tangy finish, making them a delightful treat during their short season in June. They're perfect for fresh snacking or adding a bold twist to desserts​!

<h3>2. White Apricots: A Sweet and Subtle Delight</h3>

White apricots are another fascinating type, and often seen as the Cot-N-Candy variety, are believed to originate from Central Asia, and offer a different experience compared to the traditional orange varieties. Unlike their more vibrant cousins, these apricots have a pale, creamy flesh that's incredibly sweet and juicy. They are especially popular in warm climates and are perfect for those who enjoy a milder, less tart flavor, and their delicate sweetness makes them a fantastic addition to baked goods and fresh fruit salads​.

<h3>A Word of Caution: Wild Apricots and Apricot Pits</h3>

While apricots are generally safe and delicious, caution should be exercised with wild apricots and apricot pits. Wild apricots, often found in the mountainous regions of Asia, can be very bitter and are not typically consumed raw. Moreover, apricot pits contain amygdalin, which can convert into cyanide when ingested. Therefore, it's best to avoid eating the pits or wild apricots unless you're sure they are safe.

So, here 2 fascinating different types of apricots, which one have you tasted, and which one you can't grasp how they might taste? While the most common variant is already super tasty let's not skip on the other variations as it would definitely be a pity! Try to find them at your supermarket and enjoy something different!

Bye Lykkers!