APRICOT
The apricot is a fruit that resembles the peach but much smaller, pale yellow or orange with some red shades. The pulp is not very juicy, it has fibre texture and farinaceous consistency when the apricot is mature. It is mainly consumed fresh, although it is also used to make some by-products like stewed fruit, jams, juices and dried apricots..
It has a dark red skin with a light coating of fuzz. The flesh of the Rubycot is red and sweet with total soluble sugars (TSS) up to 16%. The fruit is fully mature in mid-December and tends to set light crops as bloom time is early.
The Apricot is fully mature in mid-December and available for the month of December and January.