Angelcot season has begun, and Frieda’s Specialty Produce is encouraging consumers to get them before they’re gone.
“Grown in Brentwood, Calif., this crown jewel of the stone fruit season does not spend much time on the store shelf,” the company said in a release.
Angelcots are sweet, white-fleshed apricots known for having delicate skin. They have the juiciness of a ripe nectarine with the delicate texture and aroma of an apricot, said the Los Alamitos, Calif.-based Frieda’s.
The stone fruit also has the perfect balance of acid and sugar, with a buttery, perfume-like sweetness, the release said. The exterior of the fruit is characterized by blushing — the telltale sign of an Angelcot.
“There are many reasons consumers love the Angelcot,” Alex Jackson, director of sales for Frieda’s Branded Produce, said. “From the delicate blush color this fruit adds to any Instagram feed, to its sweet taste, the Angelcot is at the top of consumers’ stone fruit must-eat list this summer.”
Unique tarping and reflection of the sun help to form the blushing that makes this apricot so special. Grown exclusively for Frieda’s by a family-owned, third-generation business, this seasonal specialty can be enjoyed chilled, grilled or simply out of hand.
Frieda’s further suggests that the sweeter flavor profile of this bite-sized stone fruit makes Angelcot a good variety to introduce to younger shoppers, and recommends promoting them for snacking, baking and salads. Angelcots also lend interest to charcuterie boards with other seasonal fruits and honey.
The crop is limited and mostly prebooked, said Frieda’s. To learn more or request samples for next year, the company encourages retailers to call their Frieda’s account manager.
Founded in 1962 by Frieda Rapoport Caplan, Frieda’s Specialty Produce has introduced more than 200 unique fruits and vegetables to the U.S. marketplace, the company said. Today, the family company is owned and operated by the founder’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, Calif.
