Abricots Rouges du Roussillon

First cultivated in the 17th century in Versailles and later in the 19th century in the Eastern Pyrenees mountains, Abricots Rouges du Roussillon are small, orange to red apricots whose bright color is a clear indicator that this fruit contains high levels of beta-carotene as well as other health-beneficial ingredients such as potassium, fibre, and vitamins.

These extremely aromatic apricots are an endemic variety with quite low acidity levels and a delicate, fragrant flavor. Due to the high amounts of sunshine, especially during the ripening season, the meaty Roussillon apricots are particularly juicy and sweet.

They can be enjoyed in a number of ways: fresh, dried, candied, or used for preparing various jams, tarts, and pastries.