1. Introduction to Vietnamese Apricot
Table of Contents
The Vietnamese Apricot (known in Vietnam as Quả Mơ) is scientifically classified as Prunus mume. While often called “plum” in some English contexts, it is a distinct species more closely related to the apricot. These fruits are the pride of Northern Vietnam’s highlands, particularly in regions like Huong Son (Hanoi), Bac Kan, and Son La.
At Vinahugo, we source apricots that are famous for their golden-yellow hue, velvety skin, and a signature tartness paired with a deep, floral aroma. Unlike the sweet Mediterranean apricot, the Vietnamese variety is prized for its high acidity, making it the perfect base for traditional preserves, medicinal syrups, and premium liqueurs.
2. Product Varieties
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Fresh Yellow Apricots: Harvested at full maturity (typically March–April). These are vibrant yellow, firm, and highly aromatic.
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Salted/Dried Apricot (Ô Mai): A legendary Vietnamese snack. The fruit is cured with salt, sugar, and often ginger or chili to create a complex sweet-sour-salty profile.
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Pickled Green Apricots: Harvested early for maximum crunch and tartness, used in traditional savory pickles.
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Apricot in Syrup: Preserved in sugar to create a concentrated base for refreshing summer beverages.
3. Technical Specifications
4. Key Features & Health Benefits (SEO Optimized)
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Natural Digestive Aid: The organic acids in apricots stimulate gastric juices, helping to alleviate bloating and indigestion.
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Respiratory Support: Traditionally used in Vietnamese medicine (Siro Mơ) to soothe sore throats, reduce phlegm, and calm chronic coughs.
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Rich in Antioxidants: Contains high levels of flavonoids and Vitamin C, which help neutralize free radicals and support skin health.
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Heat-Clearing Properties: A staple “cooling” food used to rehydrate and balance the body during hot summer months.
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Mineral Dense: A good source of potassium and iron, essential for heart health and blood oxygenation.
5. Versatile Applications
5.1 Traditional Beverage & Liqueur
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Apricot Wine (Rượu Mơ): The Vietnamese version of Umeshu. The fruit is steeped in high-quality rice spirit and rock sugar to create a smooth, fragrant dessert wine.
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Summer Coolers: A spoonful of apricot syrup mixed with sparkling water and ice is a classic Vietnamese thirst quencher.
5.2 Snacks & Gourmet Ingredients
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Ô Mai (Traditional Snacks): A premium gift item and a beloved treat during the Lunar New Year (Tet).
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Glazes & Sauces: The tart extract is used as a natural acidulant in gourmet sauces for roasted duck or grilled pork.
6. Packaging & Export Solutions
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Bulk Packaging: 10kg – 20kg plastic drums for brined fruit; 10kg master cartons for dried slices.
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Retail Ready: 200g – 500g jars or vacuum pouches with Private Label (OEM) branding.
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Air Freight (Fresh): Shipped in small, ventilated 5kg crates to prevent bruising and ensure the delicate fuzz remains intact.
7. Export Policy & Logistics
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MOQ: 200kg (Dried/Processed) | 1 Ton (Fresh/Brined).
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Lead Time: 7 – 12 business days (Subject to seasonal harvest for fresh fruit).
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Shipping: Global delivery via Air Freight (Fresh) or Sea Freight (Processed).
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Documentation: Full export set: Bill of Lading, Invoice, Packing List, CO, and Phytosanitary Certificate.
8. Why Choose Vinahugo?
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Highland Authenticity: We source from ancient orchards in Northern Vietnam where the soil and climate produce the most fragrant Prunus mume.
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Traditional Craftsmanship: Our processed apricots are made following time-honored recipes that balance flavors without excessive chemical additives.
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Quality Preservation: We use advanced drying and pickling techniques to ensure the fruit retains its medicinal properties and natural aroma.
9. Contact Information
VINAHUGO CO., LTD 📞 Phone: +84 909 735 434 (WeChat – WhatsApp) 📧 Email: info@vinahugo.com | vinahugo.info@gmail.com 🌐 Website: vinahugo.com 💬 WhatsApp: Click to chat directly
