By Frieda’s Specialty Produce CEO Karen Caplan

For a few weeks each summer, I am in heaven. Not literally, of course. But every time I bite into a perfect, white-fleshed Angelcot, I feel as if I am. That's why we label these rare, short-seasoned apricots as "heavenly white apricots".

I call them "rare" because apricots that are juicy, succulent, sweet, and fragrant - all at the same time - are extremely hard to find. With regular apricots, the flavor may be good, but the texture might be dry and mealy. Sometimes the fruit is juicy, but the flavor is weak. That's never the case with Angelcots.

The fruit is a specialty hybrid of Moroccan and Iranian apricot varieties. The first time I tasted an Angelcot, it wasn't even ripe yet. I was at the grower’s ranch, a full two weeks before harvest. When I picked one off a tree and bit into it, I could already taste the sweet juiciness of this special fruit.

Scientifically speaking, the Angelcots have high soluble solids - the ratio of sugar to acid - at 18-24%, while regular apricots come in at 12-14%.

What makes Angelcots even more special is the fact that they are grown in Northern California by a single grower exclusively for Frieda's Specialty Produce. In fact, only a few acres of the white apricot trees exist in North America, and the season is very short - as short as three weeks - but in some years, up to six, starting in mid-June through July.

Angelcots' pale-yellow skin, with a pale-peach blush, is covered with a fine, velvety fuzz. They're definitely one beautiful fruit, but their appeal comes from the right balance of acid and sugar, along with that buttery, perfume-like sweetness. They have the juiciness of the ripest nectarine and the delicate texture and aroma of an apricot, with floral and tropical notes. They are also rich in vitamins A and C, as well as being a good source of fiber.

Some have called Angelcots the perfect summer fruit and say that no other apricot compares. Their unusual pale skin adds contrast to any display of summer stonefruit. Peaches, nectarines, and plums make an ideal setting for showing off this rare offering.

The Angelcot's perfect blend of taste and texture reflects its success story; the synergy between a high quality grower of exclusive, premium product and the right sales and marketing campaigns designed to create consumer demand.

We've been selling and marketing Angelcots since 2007, and we have a great grower-marketer collaboration. Our grower, Marty and his family, just want to grow. They ask us to do their marketing and sales. We each do what we do best.

But, of course, it all starts with the fruit itself. We cross our fingers that Mother Nature cooperates and does not hit the crop with hail or too hot weather. The tree-ripened, hand-picked Angelcots are then packed with care into specially designed packaging, which highlights all the things shoppers look for when making the decision to buy an item they may not otherwise be familiar with.

Each year, we see the demand increase as shoppers who have tasted Angelcots come back for more, along with those who have only heard about them seeking them out. These shoppers understand and demand a premium, specialty crop like this and are willing to pay for it

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