Apricot Information, Nutrients, Benefits | Hospitalkhoj

APRICOT INFORMATION, NUTRIENTS, BENEFITS

Apricot Information, Nutrients, Benefits
  • The apricot is a fruit similar to peach but much smaller, pale yellow or orange with some red shade.

  • The pulp is not very juicy, has some coarse texture and floury consistency when the apricot is ripe.

  • It is mainly consumed as fresh fruit, although it is also used to make some derivatives such as jams, jams, juices and the famous 'dried apricots' that are nothing more than dry apricots.
  • Dry apricots (apricots) have a laxative effect, while fresh is an excellent remedy for diarrhoea.

  • The apricot increases the defences of our organism, is recommended in situations of depression, inappetence and delayed growth.

  • The apricot belongs to the Rosaceae family and has a spherical shape but can also be flat, about 3 cm in diameter.

  • The apricot looks a lot like the peach although much smaller and paler in colour.

  • The name of apricot also knows the damasquino and in other countries of the Caribbean and Mexico call it Chavacano.

  • The apricot has an almond-shaped seed covered with a hard or endocarps woody bark, which is usually detached from the flesh.

  • The best time to eat apricots in the Northern Hemisphere is between July and September.

  • Apricots are consumed fresh as table fruit or used for the manufacture of different products.

  • When they are consumed in fresh, it is advisable to wash them previously to remove impurities and dirt that they can contain.
  • Among the derivatives of apricot are jams, jams, juices, jams, canned apricots and above all the famous 'apricots' that are nothing more than dry apricots.

  • They are obtained from fresh apricots subjected to a drying process in chambers at 65-70 ° C or to the sun after having removed their skin, which considerably increases their shelf life.
  • When it decreases its content in water, an essential concentration of nutrients occurs. Therefore the nutritional value of the orejón is much superior to the one of the fresh apricot.

Plant

The apricot grows on sturdy, canopy-grown trees, resistant to drought, but very sensitive to frost, especially spring.

The apricot must be picked in full maturity since otherwise, the pulp does not develop its sweet taste and the fruit becomes inedible for the consumer.

The apricot, Prunus armeniaca, is the fruit of the apricot tree, which belongs to the Rosaceae family. They are plants of 3-4 m of height, of the robust trunk, wide cup, with numerous branches.

The apricot is a fruit whose pulp has a sweet taste, but only in the case where the fruit is well ripe and if not, has a very acidic taste, is hard and inedible, very unpleasant to the consumer's palate.

Origin

The origin of the apricot is China, and the references of its cultivation go back 3,000 years before along the Mississippi river.

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