apricot

Apricots are also called in the Bavarian language area Apricots designated. They belong to the subgenus Prunus and the rose family (Rosaceae).Even in ancient Persia, people raved about the fruit and called it "seeds of the sun".

What you should know about the apricot

Apricots grow in the form of shrubs or small trees. They have a round crown and can be up to six meters high. In rare cases, they can reach ten meters high. The leaves of the apricot are bare and only have hairs on the nerve corners on the underside of the leaf.

The flowers are either arranged singly or in pairs. The cup of the flowers is cup-shaped and hairy with a soft down. The apricots themselves are between four and eight inches in diameter. Their shape is spherical or oblong. As a rule, they are light yellow or orange-red in color and have velvety hairs. On the sunny side, apricots can be dotted or mottled carmine. A furrow runs the length of the fruit. The pulp is detached from the stone core, which is why the stones are easier to remove after dividing than with nectarines or peaches. The core has the shape of a lens and is rough. It can be up to three inches long. The flowering period is between March and April.

According to experts, the apricot originally comes from Armenia, where it was grown in ancient times. Hence its botanical name is derived. Other sources assume China or India as the country of origin. Today they are grown in the Hungarian lowlands, among other places. Larger growing areas further north are, for example, Wachau in Lower Austria, South Tyrol or the Swiss canton of Valais. The main cultivation of apricots takes place today in Turkey, Iran and Uzbekistan. The fruits only grow really well in dry and warm climates. Most of the apricots sold in Germany come from France, Spain, Italy, Greece or Turkey. In southern Germany, however, apricots also thrive in Germany.

The taste of the fruit depends on its ripening time. If the harvest time is right, they taste aromatic and somewhat almond-like. They are cute and children love to eat them too. With bad luck, however, they can also become bland and floury. In Germany, apricots are harvested in July and can be found in stores until late autumn. In the Mediterranean countries they are available in May.

Importance to health

The fruits not only taste good, they are also really healthy. It has a positive effect on the complexion and the skin itself. It also influences the healthy growth of hair and nails. It also strengthens the immune system and has an antibacterial effect.

Apricots stimulate the circulation and kill germs in the digestive organs. In addition, the active ingredient dimethylglycine is said to help against headaches and migraines. The apricot also has a positive effect on the eyes. The dried variant of the apricot has five times as many nutrients as the fresh variant, which is why it is particularly suitable as a snack between meals, for which no one has a guilty conscience. However, figure-conscious people still need to be aware of the six times higher calorie content in dried fruits.

Ingredients & nutritional values

Fresh apricots only have around 40 calories per 100 grams, while dried apricots have the same amount with 240 calories. The same amount of fresh apricots contains 1 gram of protein, 8.5 grams of carbohydrates and 1.5 grams of fiber. They have just 0.1 grams of fat. Apricots also contain a lot of vitamins and minerals, which have a correspondingly health-promoting effect on the body.

For example, there are 280 micrograms of beta-carotene in 100 grams. That is more than most fruits. They also contain 10 milligrams of vitamin C. This means that they are not among the front runners, but they are still worthwhile. Other vitamins it contains are vitamins A and E, as well as several E vitamins in small amounts. The water content of apricots is 85%. Minerals contained in the apricot are iron, zinc and magnesium as well as calcium, potassium, sulfur and phosphorus.

Intolerances & allergies

Apricots are relevant from an allergological point of view. Systematic reactions mainly affect the circulation and the skin. Some people may have breathing problems. Especially with neurodermatitis sufferers and asthmatics, deterioration of the complexion is not uncommon. The same also applies to breathing difficulties. Oral allergy syndromes can also occur.

This can cause the oral mucosa to swell, causing pain and blistering. Redness and burning sensation can also be observed. There are also cross allergies to cherries, plums, peaches and almonds. Hypersensitivity to latex can also occur. This phenomenon is known as latex-fruit syndrome. The diagnosis of apricot allergies is made using the prick test, the RAST or the scratch test. A provocation by taking the test allergens is also possible.

Shopping & kitchen tips

When buying apricots, first of all, attention should be paid to the condition of the skin. If it is plump, unharmed and the apricots are relatively firm, they can be bought without hesitation. They taste best when they exude an aromatic and sweet scent.

Then they are ripe and ready to be eaten. If they are fresh, they can be kept in the refrigerator's vegetable compartment for about a week. However, they should be consumed quickly as they become mushy and floury over time. At room temperature, however, it should be eaten quickly and tastes better when fresh than after a few days of cold storage. Apricots can either be eaten directly after washing or they are cut open and the core carefully removed. After halving, the stone can be easily removed. Apricots can also be cut into cubes or wedges for various recipes.

Preparation tips

Often apricots are processed, compotes or jams. They are also particularly suitable for fruit cakes or fruit salads. In Iran, the apricot is also used in hearty dishes. These include preparations made with lamb or chicken.

They can also be served with veal minute steaks. Apricot curry sauces can also be made and tried out during the barbecue season. Apricots can be combined just as well with fish and vegetables as with other types of fruit. They also go well with cottage cheese and yogurt. Desserts in general are particularly good to prepare with apricots, as they give them not only a tasty, but also healthy note.

A tip for vegetarians is, for example, preparing tofu slices with apricots and pumpkin seeds. In Austria they are also used as a dumpling filling. This is served with berry sauce, for example.