The apricot season is relatively short if we compare it with other stonefruit, such as nectarines or peaches, as in the Mediterranean basin and France it usually lasts from May to July, depending on the production areas.
A07-1-207 variety. It is harvested in late July in Valence, France
Now the apricot market could change radically with the introduction of a new range of extra late bicolour varieties obtained by the Buffat family, with a harvesting season that lasts from late July to mid-September.
LAR 2164-3 variety. Harvested from 18/20 August
Red Buffalo, as the new apricot range is called, currently consists of 5 varieties with different harvesting schedules, which have not yet been given a name, but which stand out for their high levels of Brix - between 12 and 15 degrees - their orange colour with a red "blush" and the juiciness of their flesh, according to their breeders. Moreover, one of the great advantages of these varieties for the growers is that they all are self-fertilising.
"We believe that European consumers would like to have access to apricots all summer long, and this has led us to develop the new Red Buffalo range, which may extend the apricot season for almost two months," he adds.
T56-K2 variety. Harvested from early August. Very round fruit with a good flavour
"Apricot consumption is on the rise across Europe since the advent of tastier and firmer varieties. The fruit is easy to eat anywhere and children usually like it," explained Stephane Buffat, manager of PSB Plant Production, based in Murcia, when interviewed by FreshPlaza. According to the expert, Italy is currently the leading apricot consumer, followed by Switzerland, France and Spain.
Stephane Buffat affirms that flavour is the main aspect to take into account when developing new varieties. "Apricots need to have a lot of flavour to be able to compete with the many fruits that become available in the same period. If apricots are not tasty, consumers won't buy them again."
