Apricot

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!