Search
Provence Holidays

Apricots

History

Originating in China, the apricot has been known for 5,000 years. It was Alexander the Great who introduced it to the West via the Silk Roads. The Arabs spread it throughout the Mediterranean basin, especially in Spain and Italy. It was introduced into France in the mid 15th century and widely popularised in the 17th century by Louis XIV's gardener, Jean-Baptiste de La Quintinie, who planted it in the king's kitchen garden at Versailles. The cultivation of the apricot tree developed in the 18th century. The fruit is mentioned in Henri Louis Duhamel de Monceau's 'Traité des arbres fruitiers' ('Treatise on Fruit Trees') in 1782. This agronomist already counted thirteen species of apricot. Today, there are about thirty of them.

Varieties and Flavours

Provence-Alpes-Côte d'Azur produces about 20% of the apricots grown in France. It is one of the most common and popular fruits of the Mediterranean region. The main apricot-producing areas in France are Provence, Roussillon and the Rhone Valley. The excellent Provencal apricot has long been appreciated for the production of luxury jams and candied fruits.

  • The most widely grown apricot in France is the bergeron. It is a traditional variety from the Rhone Valley and can be found from mid-July to mid-August. It has a slightly sweet and sour taste.
  • Orangé de Provence: a variety grown between the Drôme and Vaucluse regions, has a very aromatic taste. It is sweet and slightly acidic. Contrary to its name, the variety is not from Provence but from Poland...
  • Orangered: is a juicy and melting variety, very intense in the mouth.
  • Bergarouge apricot: is grown in the Rhone Valley as well as in the Drôme and Vaucluse regions. Its colour is more intense than the others and its size is slightly larger. It is very sweet, juicy and not very acidic.
  • The red apricots of Roussillon (AOC) include the following varieties: rouge du Roussillon, Héléna du Roussillon, la gâterie and royal du Roussillon. These are typical and traditional varieties of the Roussillon region. The fruit is of medium size, the colour is orange punctuated with red.

The Question on Everyone's Mind

Does the apricot finish ripening once it is picked?

Well, yes! The apricot is a climacteric fruit, which continues to ripen after being picked. In doing so, it releases a gas, ethylene, which in turn drives the ripening process. You can therefore place a ripe fruit next to "greener" fruit to accelerate ripening. Newspaper will also effectively retain the ethylene while preventing excess moisture which can lead to rotting.

How to Eat Them

Apricots are eaten fresh, but they are also very popular dried or in the form of compote, jam, pie or syrup, in sweet and savoury recipes.
It is also eaten in nectars, prepared from apricot puree, water and sugar. The nectar, mistakenly called "apricot juice", can sometimes be slightly cut with peach nectar to soften its natural acidity.

A Recipe

Clafoutis de Provence with apricots, peaches, almonds and lavender:

Preparation time: 20 minutes

Cooking time: 60 minutes

Difficulty: easy

Cost: €

5 eggs
40 cl skimmed milk
15 cl fermented milk
120g Bourbon vanilla flavoured sugar
180 g flour
6 peaches
a dozen small ripe apricots and whole almonds
lavender

1) Preheat your oven to 165°C, fan assisted.
2) Butter and sprinkle a rectangular baking tin with sugar.
3) In a bowl, mix the flour with the sugar. Add the skimmed milk and fermented milk, mix a little, and add the eggs.
4) Beat until you have a fairly liquid, lump-free batter.
5) Wash the apricots and peaches. Peel the peaches and cut them into quarters.
6) Cut the apricots in half and remove the pits.
7) Arrange the apricots and peach quarters in the dish.
8) Pour in the batter, sprinkle with whole almonds and lavender.
9) Bake for 1 hour at 165 °C.
10) After removing from the oven, leave to cool.
11) Keep in a cool place. Before eating, sprinkle with icing sugar.
12) Enjoy!

Where to Eat and Buy Them

On all the markets of Provence!

Apricot Events

In Le Barroux, between Carpentras and Vaison-La-Romaine, the Apricot Festival takes place on 14 July. The producers bring their best fruits and, throughout the day, it is possible to taste drinks, pastries, ice creams and apricot macaroons. There is plenty of entertainment for young and old. There is even an incredible apricot pit spitting contest for adults!

Another Apricot Festival takes place at L'Escale on Sunday 18 July, from 9am to 5pm in the centre of the village. On the menu for the day, apricot sales, craft market and entertainment.

Apricots