Guest
Hello @confiture
Thank you very much for your message regarding apricots du Valais. I'd love to pass your question on to the local branch to find out more.
Have a nice day
Marina
Guest
Hello @confiture
Sorry for the delay in answering your question. My colleague has been on vacation. I like to pass on to you our feedback looking at apricots from the Vaiais.
We don't have any unpalatable products in our migros. There is one variety, Bergeval, which has a small fiber near the stone, which is a little firmer. When eaten raw, you can't feel it. When cooked, this fiber becomes harder, as if it were drying instead of dissolving. This only applies to this variety.
Have a nice day.
Marina
Guest
Hello @confiture
Thank you very much for your message regarding apricots du Valais. I'd love to pass your question on to the local branch to find out more.
Have a nice day
Marina
Guest
Hello @confiture
Sorry for the delay in answering your question. My colleague has been on vacation. I like to pass on to you our feedback looking at apricots from the Vaiais.
We don't have any unpalatable products in our migros. There is one variety, Bergeval, which has a small fiber near the stone, which is a little firmer. When eaten raw, you can't feel it. When cooked, this fiber becomes harder, as if it were drying instead of dissolving. This only applies to this variety.
Have a nice day.
Marina
