Brandywine Apricot

Brandywine Apricot is an heirloom variety with uncertain origins, possibly derived from Yellow Brandywine. It was briefly commercialized in the United Kingdom in 2004, then introduced to the United States by Martin Longseth, who listed it in the Seed Savers Exchange Yearbook in 2010. The vigorous potato-leaf plants bear clusters of 3 to 4 fruits per truss. The flattened, beefsteak-type fruits are lightly to moderately ribbed on the shoulders, displaying a beautiful apricot-yellow to soft orange coloration. Their flesh is entirely meaty, melting, and juicy, containing very few seeds. The taste is remarkable: fruity, bright, perfectly balanced between sweetness and acidity, making Brandywine Apricot a highly appreciated variety in the kitchen.