Much loved in France, abricots (apricots) are grown commercially in the Rhône valley, Roussillon and Provence-Alpes-Côte-d'Azur and start coming into season in May.
Many get made into jam, which is often used to glaze, or as they say in French ‘to apricot’ (abricoter) fruit tarts, to make them shiny and add that certain je ne sais quoi. Others get to star in oranais pastries.
L’abricot rouge du Roussillon is designated AOP.
Image by iuliaduepuntozero