Los Alamitos, California-based Frieda’s Specialty Produce is bringing Angelcots back for this summer season. Angelcots are a special, limited white-flesh apricot grown in California. They have the juiciness of the ripest nectarine with the delicate texture and aroma of an apricot. They have the perfect balance of acid and sugar with a buttery, perfume-like sweetness, according to Frieda’s.
“The fruit looks beautiful, and it is the sweetest we’ve ever seen,” said Allen Demo, Frieda’s director of sourcing and business development. “Brix level has reached 22 this year, which is unusual for an apricot.
“Don’t even think about eating one of these without a napkin! Better yet, eat it over the sink,” he said.
Angelcots are known for having delicate skin and sweet flesh. The exterior of the fruit is characterized by blushing, which is a sign that you are about to eat an Angelcot instead of an apricot.
The sweeter flavor is great for snacking, baking or in salads, like grilled Angelcot, arugula & goat cheese salad. The crop is limited.
From kiwifruit and dragon fruit to Stokes Purple sweet potatoes and habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by her daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California.
