Apricot

The apricot is the edible fruit of the tree called apricot. It originated in Asia and was the Romans who introduced it to Europe, through Armenia, for here comes the technical name in Latin, Prunus Armeniaca.


In Spain is grown mainly in Mediterranean areas, because it is a tree that prefers temperate climates.

Features
The apricot is a fruit of very nice and sweet flavor, similar in form to the peach, pulling the skin is yellowish to orange and sometimes red strips.

There are many varieties of apricots, over 2000 species, some of the most popular names are: Canino, Ginesta, Bulida, Nancy, Galta Roja, Mitger and Paviot.

The important thing to acquire is when they are ripe, green has no taste. Although they are not overripe as soon shrivel. It is better to keep them in the fridge, but no more than four days. The more pink, more sweet.

Apricot season runs from late spring to late summer.

Apricot Uses
Its use in the kitchen is very extensive, is widely used for making jam, smoothies and cakes. It is also a fruit, which by its delicate and sweet flavor blends well with other fruits (eg, peaches, dates, prunes, etc..). In fact, much of the apricot crop is going to industry to make yogurts and juices.

Apricot Benefits
Apricots are rich in fiber, vitamins (especially A and C), beta carotene and minerals such as potassium, magnesium and calcium. They, like most fruits, highly recommended and very healthy, to improve intestinal transit, relieve stress, boost immunity, strengthen the nervous system and as a scavenger and detoxifier.