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History, varieties, gastronomy and secrets of Provence's golden fruit
Perfect for apricot lovers! Soft and fragrant, easy to digest, the apricot can be cooked fresh in summer or dried throughout the year. Discover 30 tasty and easy recipes: crab and apricot salad, lamb tagine, spice bread crumble, almond milk clafoutis… When you love it, you cook it!
From the orchards of Provence to your table: the golden fruit of French gastronomy.
The apricot (Prunus armeniaca) is one of the oldest fruits cultivated by humans. Native to the mountain ranges of Central Asia — the Tian Shan basin between China and Kyrgyzstan — it is mentioned in Chinese texts dating back over 4,000 years. Alexander the Great helped introduce it to Europe via Persia and Armenia, giving rise to its Latin name armeniaca.
The Romans called it praecox ("early") in reference to its early spring flowering. Introduced to France in the 15th century, it thrives remarkably in the orchards of Roussillon, Drôme and the Rhône valley, regions that remain today's national production champions.
Juicy, tangy, summer star
Large size, very sweet
Early season, delicate aroma
Heirloom variety, exceptional fragrance
PGI certified, Catalan pride
Small, incomparable musky aroma
The apricot is one of the most versatile fruits in French cooking. Its balanced sweet-tart flavour makes it a prime ingredient in both sweet and savoury preparations.
🥗 Nutritional benefits: Rich in beta-carotene (vitamin A precursor), potassium and fibre, the apricot supports cardiovascular health, improves vision and aids digestion. Only 48 kcal per 100 g!
France is Europe's 5th largest apricot producer, harvesting around 150,000 tonnes annually. In Roussillon, the apricot holds a Protected Geographical Indication (PGI) that guarantees its origin and quality. Every summer, the markets of Perpignan, Céret and Thuir overflow with fragrant golden crates.
The apricot kernel contains an almond used to produce luxury cosmetic oils — light, penetrating and prized in facial skincare. In Armenia, the very dense apricot wood is used to craft the duduk, a wind instrument listed on the UNESCO Intangible Cultural Heritage. And in Persian, the apricot is called zardalu — "the yellow plum".
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