The Albicocca vesuviana is an apricot worth lingering over: a name that has not gone quiet, and fruit whose sugar suits a bottled, syrupy juice.
Still in use today, crisommole is an old word that would come from Neapolitan speech for apricots. From that naming, the fruit keeps a spoken, local identity even when it leaves the tree.
Recent research has confirmed a high sugar content in these apricots and a marked aptitude for transformation into syruped juices. That richness is the practical cue: the fruit takes readily to a sweet, syrupy juice.