Apricot
Fruits of the orchard
Apricot: a summer fruit in the heart of the vineyards
The apricot, in particular the Bergeron variety, grows abundantly near the production site of Les vergers Boiron near Valence, in orchards neighboring the vineyards of the famous Hermitage wine appellation. A little secret: the almond in the heart of the pit of this variety is not toxic, which is not the case for many apricots. This is why the Bergeron apricot is highly appreciated by dessert and pastry makers because this almond produces a distinctive hazelnut-like taste, slightly bitter, which adds a pleasant aroma to the sweet and sour taste of the fruit. The apricot is not just used in sweet confectionaries, pastries and sorbets, but is also used abundantly in savory dishes, with meat or fish. From a dietary standpoint, the apricot is very rich in carotin (also known as provitamin A), which gives its distinctive orangy color. It also contains several mineral salts, including magnesium, phosphorus, calcium and many more, such as fluoride which contributes to healthier and whiter teeth!
Discover this Les vergers Boiron’s flavor in all its frozen forms. They will meet all your needs and inspirations.
These Les vergers Boiron products are designed for an instant use and offer the best in flavor and quality with the highest fruit content on the market. Ambient purées have no preservatives, no added flavorings and no artificial colors.
They are highly stable with a shelf life of 12 months before opening and eight days in the fridge once opened.
Recipes with apricot flavor
Chefs from all over the world share with you a selection of recipes made with this flavor to inspire your pastry, ice cream making, cooking and cocktails.
Frozen apricot
by Jean-Thomas SchneiderFlavour combinations
Some suggestions to combine flavors and enhance their qualities in terms of taste, texture and color.
