In ancient Persia, everyone from poets to doctors raved about the apricot, where it was known as the ‘seed of the sun’. Today the apricot is just as revered, with its unique and fragrant taste that notable health benefits.
- ...can help you lose weight. While relatively high in fructose, apricots aren’t fattening. On the contrary, apricots hardly have any fat, as well as relatively few carbohydrates and calories.
- ...strengthen the nervous system. The B vitamins and magnesium in apricots support nervous system health.
- ...detoxify. With 280 mg of potassium per 100 g, apricots are ideal for gently getting rid of excess water in the body.
- ...are particularly easy to digest. Because apricots contain very little fruit acid, they are particularly good for people with a sensitive stomach (and babies too!).
- ...are a great source of vitamin A. With 280 micrograms of vitamin A per 100 g, apricots have way more of the vitamin than most other types of fruit. This makes apricots the perfect fruit if you’re looking to support good vision and healthy skin.
- ...boost the immune system. Apricots’ abundant carotenes, vitamin C and vitamin E in apricots keep the body’s defenses functioning well. The vitamin trio also protects the skin from harmful UV rays and helps to keep the arteries free of deposits.
- ...protect the cells. The high amount of carotenes in apricots can effectively protect the body's cells from harmful influences and thus prevent cancer, among other things.
- ...help digestion. Apricot mash or purée is a light but very effective remedy for constipation in babies and toddlers.
What You Should Know About Apricots
Apricots are technically stone fruits and thus need plenty of sunshine: they only grow well in warm and dry climates. There are numerous varieties of apricots, which are mainly divided into early, medium-early and late varieties depending on their ripening time. Depending on the variety, apricots differ in size and colour of flesh and skin. Although the skin is often orange, it can also be yellow and some varieties have red "freckles". The flesh also varies in color, between white, yellow or deep orange.
In many countries, the rock-hard kernels of the apricot are not thrown away, but are used to make the marzipan substitute persipan and liqueurs because of their almond-like aroma.
Originally the apricot comes from China, in the highlands between the Caspian and Black Sea. But today it grows in many other countries, almost everywhere where it is nice and warm.
Apricot season begins in May and lasts until late autumn.
Optimal ripeness is particularly important when it comes to the apricot. If the harvest time is right, apricots have a delightfully aromatic, slightly almond-like and sweet taste. Unripe apricots, on the other hand, can taste floury and bland.
How Healthy Are Apricots?
Apricots are particularly rich in provitamin A, which strengthens vision and ensures healthy, beautiful skin. 100 g of apricot contains about 280 micrograms of the substance also known as beta-carotene - more than most other fruits.
|Apricot Nutritional Info (100 g)|
Shopping and Cooking Tips
When buying apricots, make sure that their skin is plump and as unblemished as possible, and exudes an aromatic, sweet scent.
Fresh apricots keep for about 1 week in the refrigerator, but do not necessarily get better. The apricot tastes best when consumed at room temperature.
Preparing an apricot is incredibly simple: just wash it, dab it dry, cut in half and remove the pit. Then you can then cut the apricot into slices or cubes, depending on the recipe.
What To Make With Apricots
Apricots are perhaps most widely utilized in jams and in cakes. Both taste amazing, however the apricot can do much more! In the Middle East, for example, they are not only used in desserts, cakes and tarts, but also in hearty dishes with lamb or chicken. During barbeque season, a low-calorie, slightly exotic apricot-curry sauce made from ripe summer fruit is also delicious. The apricot also tastes great when combined with fish and vegetables. You can also utilize apricots in vegetarian dishes.