Date: 2015-05-25 07:09 pm (UTC)
From: [identity profile] mme-hardy.livejournal.com
Apriums have the tangy skin of a plum, but the more fragile texture and taste of an apricot. They're only in season for a very short time.

I'm thinking of doing something I've always wanted to try -- roasting half-apriums with almond paste where the seed used to be.
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