Black Velvet Apricots seem to be all the rage these days, do a google search and see what comes up. Here's the skinny ~ they're a hybrid fruit, more commonly known as a pluot or an aprium, aka a plum/apricot marriage. From what I've read, most plum/apricot hybrids lean heavy on the plum making a heartier plum-type fruit with some apricot attributes. The Black Velvet apricot is a 50/50 hybrid, which gives this fruit its characteristic fuzzy black skin and plummy, juicy innards.
They're grown in Kingsburg, CA, just a hop, skip and a jump from where I live and even here they're exorbitantly expensive at $3.99 per pound. And not organic. The fruit sticker number is 3251, which means it's grown conventionally.
Anywho, I made a 32 oz batch of Black Velvet Apricot hydrosol last night and will redistill it later tonight to clear it up. I overfilled the chamber and some of the fleshy bits boiled up through the steam chamber and into the hydrosol. It smells really nice.