The extensive planting of apricot trees is mentioned for the first time in the 1924 Kittsee chronicle. There is a short story behind it. A farmer delivered grain to a tree nursery, but they were unable to pay for it. The farmer was paid in apricot trees instead of money. These trees thrived due to the local climate conditions and produced fruit with a wonderful flavor. When the farmer got a good price for his apricot harvest, other farmers caught on and also planted trees.
Today, there are around 35,000 apricot trees spread over an area of more than 100 hectares, producing around 700,000 kg of Kittsee apricots every July. And in spring, when the trees blossom from late March to mid-April, the orchards are transformed into a wonderful sea of flowers.
The sun-ripened fruit is not only a pleasure when eaten fresh, it is also used in dumplings, for the jam in traditional carnival donuts, and on sheet cakes. Dried apricots are a compact source of energy between meals. Pressed for juice, distilled into liqueur or schnapps, and mixed in cocktails, the apricot is a culinary all-rounder. It therefore comes as no surprise that connoisseurs tend to refer to them as the “best apricots in Austria”. The fruit also contains beta-carotene which can prevent heart disease and cancer. Another plus: The stone fruit is a good source of fiber, providing an additional boost for your health.
You can buy delicious, fresh Kittsee apricots at local stalls during harvest time or order them directly from the producers. Apricot products can be found at a variety of Burgenland stores and markets.