From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A cross between a plum (two-thirds) and an apricot (one-third), a fairly new fruit developed late in the 20th century by Floyd Zaiger, a Nebraskan-born biologist, who spent more than two decades looking for the perfect fruit. The aprium is also a plum and apricot cross, but it has a higher percentage of apricot than plum.
