Native to the mountains of central Asia, the apricot is the fruit of the apricot tree (Prunus armeniaca), a beautiful tree from the Rosaceae family that can bear up to 100 kg.

Apricot properties

Apricot, aromatic and very honeyed, is abundant in the three antioxidant vitamins (A, C and E), making it a good ally for prevent cell degeneration caused by free radicals, which accelerate aging and are at the origin of many serious diseases, such as cancer.

Added to the antioxidant power of these vitamins are their catechinswhich also counteract oxidation that can damage skin cells or tissues of internal organs.

Although it is rich in carbohydrates (fructose and glucose), it has a moderate energy power (50 cal/100 g) which is why it is recommended in weight loss diets. Its richness in beta-carotene or provitamin A (three apricots provide 2,700 international units of beta-carotene, more than half of the daily requirement), contributes to the health of the eyes and skin, as well as resistance to infections.

Apricot benefits

Although it is always a pleasure to enjoy it at its optimal time (spring-summer) because it is delicious and nutritious as a dessert or snack to snack on between meals, its consumption is also especially recommended for the following health disorders:

• nervous disorders (physical and mental asthenia, loss of appetite, nervousness, insomnia and depressive states).
• Eye problems (dryness and irritation of the conjunctiva, loss of visual acuity).
• Skin and mucous membrane conditions (prevention against infections and dermatitis, pharyngitis and sinusitis).
• Anemia.
• Prevention of degenerative diseases.

Practical tips

Since apricots are usually consumed with the skin, it is preferable to purchase them organically. They can be left to mature at room temperature and tolerate freezing well.

The dried apricots increase their protein value (5% protein) and energetic by removing the water, so they are suitable to take on excursions or when physical exertion at work or sports is required.

Uses in the kitchen

The apricot has a juicy flesh with a sweet flavor and a slight acidity, something that makes it a versatile fruit, ideal for making cakes, sorbets, fruit salads and jams, or if you prefer, to eat naturally, as a simple table fruit. Furthermore, both its fresh and dried pulp is suitable for cooking, being able to prepare both sweet and savory dishes.

Purchase and conservation
When buying apricots, they must be ripe, with smooth skin and firm pulp, and those pieces that are hard or those that do not have a beautiful orange color should be discarded.

Once at home, they can be kept for a couple or three days at room temperature and up to a week in the refrigerator. To preserve them better, they should be stored in the lower part of the refrigerator without stacking them, or in perforated paper bags. Dried apricots or dried apricots should be stored in tightly closed glass jars, protected from humidity.