The aprium is a new fruit, mostly apricot but created by a genetic manipulation of plum and apricot, not to be confused with the pluot which is similar but the other way round.
Apriums (or should it be apria?) can be used in most circumstances where you would use apricots, but the slightly sharp taste of plum makes them a particularly good accompaniement for cheese, especially blue cheese.
Here is a list of recipes where apriums can be used, but we’d suggest poaching them very slightly in brandy and honey (esepcially lavender honey) and then filling them with soft blue cheese.
Aprium Muffins- from foodreference.com
Aprium-peach cobbler from harvest to table
Apriums are a good source of vitamin A and will ripen if placed in a paper bag at room temperature. Keep them away from bananas which will make them ripen too fast and don’t handle them too much as the skin discolors. Look out for new varieties of aprium, such as the miniatures which are extremely succulent and make an excellent accompaniement to cheese of all kinds.
