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.