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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 in the Mediterranean area.
Round in shape, with a smooth, downy skin, the Royal Roussillon apricot is orangey-red and has sweet and juicy flesh, thanks to the great amount of sunshine it gets.
Roussillon apricots are piece of vitamins, and can be eaten as they come when they are properly ripe, or used to make jam, in tarts, dried or candied.
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Your Cheese Club Team
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