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Velvet Apricots

What is a velvet apricot? Velvet Apricots are considered Inter-Specific Apricots. This means that they are in the Apricot family, but have been pollinated by plums. Velvet Apricots are a proprietary variety from Kingsburg Orchards. Situated in the beautiful landscape of San Joaquin Valley, Kingsburg Orchards is a family owned and operated company. Over the past two decades Kingsburg Orchards has emerged as one of the premier shippers and packers in California’s Central Valley.

Velvet Apricots contain a plentiful supply of vitamin C, beta-carotene and fiber. The skin does not have the usual plum tang aftertaste and this variety is extremely sweet. Velvet Apricots make an excellent marmalade, pie filling or a delicious sauce for chicken or pork.

  • Red Velvet:
    Has a beautiful deep dark red skin with a golden flesh. The interior of this fruit is a bright golden color and is plum like in texture with a sweetly delicious blend of both plum and apricot flavor.

  • Blue Velvet:
    Looks like a dark plum, the skin retains its apricot fuzzy exterior, bright orange interior and apricot flavor.

  • Black Velvet:
    Deep purple, almost black skin which is covered with a thin layer of light colored fuzz. The interior of this fruit is a bright golden with a super sweet, highly concentrated flavor.


Velvet Apricot Compote Yogurt Parfait:

  • ¼ Cup Honey plus 2 Tbsp
  • 3 Tbsp. Water
  • Pinch of Salt
  • 1 lb Velvet Apricots
  • 2 17 oz container Fat Free Greek Yogurt
  • Toasted Slice Almonds (optional)

  1. In a small saucepan, bring ¼ cup honey, water, salt to a simmer over medium heat; stir until honey dissolves, 1 minute. Add Velvet Apricots. Raise heat to medium high heat and simmer, stir often, until fruit is soft and liquid is syrup, 10-12 minutes. Refrigerate uncovered until cool, 10 minutes. Stir 1 Tbsp honey into each greek yogurt container. Serve over Greek yogurt.

Black Velvet S’mores:

  • 3 Black Velvet Apricots
  • 1 Chocolate bar, divided into 6 small squares
  • 3 large marshmallows, halved lengthwise
  • Toothpicks

  1. Wash the Velvet Apricots, cut in half and discard the pits. Heat them skin side down on medium-high grill for about 2-4 minutes. Take off grill, top with a chocolate square and half a marshmallow. Spear through with a toothpick. Place a piece of aluminum foil on the grill. Return the s’mores to the grill and let sit until the chocolate begins to melt and the top of the marshmallow begins to turn golden brown


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