A drupe, about 1.5-2.5" wide, with a prominent suture, yellow to orange red blush, having light pubescent or a nearly glabrous surface. The pit is generally smooth, enclosing a single seed. Flesh color is mostly orange, but a few white-fleshed cultivars exist. Trees are fairly precocious, and begin fruiting in their second year, but substantial bearing does not begin until 3-5 years. Fruit is borne mostly on short spurs on mature, less vigorous trees, but can also occur on long lateral shoots of vigorous trees. Fruit require 3-6 months for development, depending on cultivar, but the main harvest season is May.
Apricot Pulp/Concentrate is made from select Apricot Fruit, ripened under controlled atmospheric conditions. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavour and aroma of the fruit is retained in the final product.