APR red apricot from Roussillon

The red apricots of Roussillon have particular and unique characteristics that have been recognized by obtaining an AOC in 2014 and then a PDO in 2016. Bringing together the Red varieties of Roussillon, Royal Roussillon, Gourmet and Héléna du Roussillon, the Red AOP Roussillon Apricots are characterized by an orange background color, with bright red punctuations. They are of a small to medium size between 35 to 55 millimeters in diameter. They have low acidity and intense aromas of fresh fruit (peach / nectarine) and apricot juice. They hold a sweet flavor and have a supple texture. They are particularly appreciated by the manufacturers who do not find better variety to elaborate their jams and apricot nectars. The product AOP is identifiable in store thanks to its logo. It is controlled at every stage, from the production in the orchards to the preparation of the packages in the packing stations.

Peaches and nectarines: the taste of the terroir between sea and mountain

Legend has it that nectarine and brugnon are fruit from a cross between peach and plum, but do not be fooled, it is of course a false invention. Peach, nectarine and brugnon are types of fruits naturally derived from Prunus persica. They are differentiated by the appearance of their skin, velvety in peach and pavie, smooth in brugnon and nectarine, as well as in the adhesion of the flesh to the nucleus. In peach and nectarine, the kernel is easily detached from the flesh while in the brugnon the kernel adheres very strongly. White or yellow flesh, each variety of peaches and nectarines conceals its own flavors and aromas more or less sweet or acidic.

The peaches and nectarines of our producers are grown on the traditional terroir of the Tet valley, from the plain of Roussillon on the edge of the Mediterranean, the earliest zone of France, to the slopes of Conflent in the foothills of Mount Canigou, late maturing sector, harvesting until the end of September. All TERANEO peach and nectarine orchards are grown in sustainable production according to the PFI (integrated fruit production) and eco-responsible orchards charter. In addition TERANEO also includes a number of peach and nectarine producers in organic farming, certified by Ecocert.

Apples of Conflent

With an average altitude of 400m, the Conflent is a region historically recognized for the production of apples and pome fruits. At the foot of the Canigou massif, this terroir benefits from unique climatic conditions with a very important sunshine (300 days / year), weak rains, and an atmosphere cleaned up by 132 days of Tramontane, northwesterly wind which allows the natural protection orchards against the attacks of fungal diseases. The favors of this climate allow TERANEO producers a very “reasoned” management of orchards, in a process of strong limitation of the number of treatments and a long term objective of strong reduction of the number of residues in the fruits and the environment.

Located on the edge of thousand-year-old irrigation canals dating back to the Roman and Merovingian periods, the orchards of the traditional Chantecler variety produce slightly flattened fruits, with a golden yellow skin dotted with rough freckles, which give them an appearance. authentic. Of excellent taste quality, very sweet, tart and well-scented, the Chantecler apple is crunchy and juicy at harvest and then melts later in the season.

figs

Black figs: a specialty of TERANEO

Our producers produce a variety of black fig, the black bourjassotte, which has excellent taste qualities, but also a very good performance in transport and a good aptitude for conservation. These figs are remarkably delicious.

Winter salads

TERANEO, winter salad specialist

Taking advantage of the best effects of the Mediterranean climate, several TERANEO producers have become specialists in winter salads, and in particular chicory (escarole and curly leaf) produced in the open field. The absence of industrial pollution as well as the quality of groundwater regularly fed by the natural waters of the Pyrenees, combined with good winter sunshine, give TERANEO winter salads exceptional quality and hold.

TERANEO is also a partner of several agribusiness companies for whom we produce salads under shelter, meeting the particular requirements of the 4th range.

artichokes

Artichoke of Roussillon: a PGI for a high quality product

Cultivated since the 18th century, the artichoke of Roussillon is recognized for its exceptional organoleptic qualities and its precocity on the French market. Tender and not very fibrous, it has the particularity of being consumed raw, which gives it a special reputation among the greatest French chefs. Arriving at maturity in early spring, the artichoke of Roussillon is particularly expected on the stalls of early vegetables.

The cultivation of the artichoke of Roussillon is technical and requires a specific know-how, that our market gardeners TERANEO knew, over the years, maintain and develop to remain efficient. Among the varieties cultivated, one distinguishes the small violet, variety with short cycle which goes back once in the autumn and once in the spring, traditionally presented to the sale in bouquet, also called “poivrade” locally. Then come the “globular” type varieties such as Blanc Hyérois, Calico, Pop Vert or Salambo, which only go back in the spring and have the particularity of having the bracts (the leaves) tight, a sign of freshness. and allowing a good behavior of the product during transport and in store.

To be enjoyed from mid-March to the end of May

Very popular raw in Roussillon, the artichoke also lends itself to cooking and can be prepared in the grill or griss with a simple trickle of olive oil … it’s a real delight!

Yam

Native to tropical America, sweet potato is now grown around the world. It is widely consumed in China, the Pacific Islands and Africa. Over the past ten years, it has also become increasingly well known in Europe, where it seduces young and old alike for its sweetness and its delicious carrot and chestnut flavors.

To be enjoyed from September to December

Very easy to prepare, the sweet potato is eaten like potatoes: fried, mashed, baked (45 minutes at 180 ° C) or simply fried in small cubes. Simply peel it and cut it into the desired size. Its pretty orange-fleshed color will give sparkle to all your dishes!

Cabbage

From green cabbage to kale and cauliflower

Green cabbage, cauliflower and since 2014 kale kale have found their place among the vegetable crops of our producers. Grown in open fields, the mild winter climate of the Pyrénées-Orientales suits them perfectly!

To be enjoyed from December to March

Raw, cooked, salad, gratin, velvety, there are many ways to cook the various cabbages as desired. More original, cabbage kale can also be prepared in chips or smoothie, fashionable bars in Paris.

Cabbage

From green cabbage to kale and cauliflower

Green cabbage, cauliflower and since 2014 kale kale have found their place among the vegetable crops of our producers. Grown in open fields, the mild winter climate of the Pyrénées-Orientales suits them perfectly!