Weight: 500
Apricot, also called ”Armenian apple” has disputed origins between Armenia, China, India and sometimes even Japan. Introduced in Greece by Alexander the Great, it soon spread into Western Europe where it has been grown since then. Slightly over 50% of apricots are produced around the Mediterranean area.
Milord apricots offer a succulent balance of sweetness and tanginess. Their smooth, velvety skin gives way to juicy, tender flesh bursting with a rich apricot flavour.
Delicious to eat as it is or in a fruit salad. If you’re feeling like baking, try this original and mouth-watering dessert recipe, Rosemary & apricot friands from Chef Jamie Oliver.
You can keep them in the fridge for up to a week.
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