kilos fresh apricots
Apricots are rich in beta-carotene (vitamin A precursor), fiber, and potassium, while being low in calories. They also contain polyphenol antioxidants including chlorogenic acid and caffeic acid.
About
The apricot (Prunus armeniaca) is a small stone fruit belonging to the Rosaceae family, native to Central Asia and widely cultivated in temperate climates worldwide. Fresh apricots are characterized by their soft, velvety golden-orange to deep orange skin, which may contain some red blush depending on variety and sun exposure. The flesh is juicy, aromatic, and ranges in color from pale yellow to deep orange, surrounding a smooth, hard pit. The flavor profile is distinctly sweet with subtle tartness, offering a delicate, complex taste. Major cultivars include Moorpark, Blenheim, and Royal, each with slight variations in size, flavor intensity, and ripeness characteristics.
Culinary Uses
Fresh apricots are consumed as table fruit and used extensively in both sweet and savory preparations. They are featured in jams, compotes, pies, tarts, and pastries throughout European and American cuisines, while Middle Eastern and Central Asian traditions employ them in savory dishes with meat and spices. The fruit's natural pectin content makes it ideal for preserving. Apricots are also sliced fresh into salads, poached as a dessert component, or used to prepare coulis and sauces. The delicate flavor pairs well with vanilla, almonds, cardamom, and other stone fruits.