Thursday, July 13, 2006


Speaking of David Karp, I just had a delicious and interesting new stone fruit, which the store called a "Black Velvet apricot," I think (senility may be setting in here). The skin is indeed almost black, at the darkest edge of the plum spectrum, but just slightly downy like a normal apricot. Flavor was not earth-shattering, but surprisingly good acid and sugar, without that over-the-top apricot unctuousness that some people (including Karp) seem to like. A little poking around reaveals that it is not a Zaiger's Genetics product, but there is a chance interspecific hybrid (not an "apricot") discovered 17 years ago, called Royal Velvet, which has got to be the same thing. If you see one, eat it.


Blogger the patriarch said...

"If you see one, eat it."

That's good advice in pretty much any situation.

Thu Jul 13, 06:33:00 PM GMT  
Anonymous Anonymous said...

I've tasted them-1 at the N.Y. food show,1 featured in a dessert at Chickalicious,and all I have to say is pluots,they offer sweetness,but no depth of compelling flavor.It might be the long,half ripe trip from Cali.,but from my N.Y.C. location,no need to spend the $$$.

Fri Jul 14, 12:03:00 AM GMT  
Blogger mmw said...

Interesting... they're also not particularly expensive here.

But like I said, they're not particularly mindblowing in terms of flavor. Certain pluots, on the contrary, are. Look for Flavor Queen if you find the suger of other varieties overwhelming. And in this case, you get what you pay for: the yuppier farms def. have better quality.

Fri Jul 14, 08:44:00 PM GMT  
Blogger mmw said...

I meant to refer to "sugAr", as in fructose, and not the Abbot of St.-Denis, obvs.

Fri Jul 14, 08:46:00 PM GMT  
Anonymous Anonymous said...

I just ate 4 of them @ 3.99/lb here in L.A. There probably a cross between a plum and an apricot with mostly the characteristics of a plum, maybe a faint apricot taste. They had a slightly fuzzy coat hence the name 'velvet'. More accurate would be the name 'black velvet plumb'. They were nice to look at, I must admit. I would definitely buy them again if the price came down. A good sweet red plum, apricot, or plutot is better though. If they can tweak the genetics to make it more apricoty then they would have something.

Thu Jun 14, 08:23:00 AM GMT  
Blogger mmw said...

The #2 google search (I'm number 1!) now reveals that this is an Aprium, the "other" plum-apricot hybrid, in my experience less compelling than the better pluots.

I wonder why I couldn't find the patent the first time around?

Sat Jun 23, 05:37:00 PM GMT  
Blogger Richard said...

I just tried one and found it to be better than most plums in the grocery store. Could have been simply a difference in how ripe the black velvets were at picking compared to most store bought plums.

But, I'd recommend them to anyone who likes plums. You could tell it was a cross but I do not like apricots and thought it much more plum like. So, I'd say they did well with this cross.

Fri Jun 27, 03:45:00 PM GMT  
Anonymous Anonymous said...

OMG. Why have I not had one of these before? I'm not a huge fan of plums since they are usually too tart, and apricots are either too mushy or underripe in stores, but this is perfect. Lovely to look at and fuzzy on the tongue. I just inhaled my last one. Need more.

Tue May 19, 04:25:00 AM GMT  

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