We ate a Robada, Surround included this evening Again brix was about 19.
My hubby, our friend and I shared similar views of three varieties we ate.
Tomcot, Orange-red and Robada (in a ripening order in my garden):
Orange-red is the sweetest, juiciest, soft flesh when fully ripe. Taste-wise, the best among the three.
Tomcot, sweet (17 brix), flesh is semi-firm, small (smallest of the three) in size. Second best for taste.
Rodaba, with 19 brix, it has tasted quite acidic comparing to a sweet Tomcot at 17 brix. Flesh was firmer than Tomcot. Large, over 2 oz each ( could be because they were only a few of them). Came third in taste (except if you like some acid in your apricot).
These were the views of novices who tasted home grown apricots for the first time. So, please take it with a grain of salt.
I have one small Zard that may or may not size up or ripen.