Apricot

What Is Apricot?

Apricot (Prunus armeniaca) is a stone fruit from the rose family, a summer fruit. It is known for its orange-yellow skin and fleshy, slightly velvety texture. Turkey is one of the world's largest apricot producers; Malatya is synonymous with this fruit.

Fresh apricot has a short harvest season, which is why it is consumed dried for most of the year. Its stone is hard and slightly bitter, and is generally not eaten.

Nutritional Values of Apricot

Apricot is a low-calorie fruit, containing approximately 48 kcal of energy per 100 grams. Thanks to the beta-carotene that gives it its orange color, it is rich in vitamin A; it is also a source of potassium and fiber.

What Are the Benefits of Apricot?

With its high vitamin A content, apricot is one of the fruits that stands out as part of a balanced diet. Its potassium content can also contribute to daily mineral intake.

This information is general; apricot is a food, not a substitute for medical treatment.

How to Choose Apricot?

Fresh apricot is orange-yellow in color and gives a little when pressed lightly with a finger; greenish areas indicate it has not yet ripened.

• The skin should be smooth and vividly orange-yellow in color.
• It should give a little when pressed lightly; excessive firmness indicates it is unripe.
• It should not contain bruised or soft-brown spots.

How to Store Apricot?

Ripe apricot stays fresh in the refrigerator for 3–5 days; still-firm apricots can be ripened by leaving them at room temperature for a few days. For long-term storage, apricot can be dried or turned into jam/fruit leather.

Using Apricot in the Kitchen

Apricot is mostly eaten raw; it is also used in making jam, compote, and dried. Dried apricot carries the aroma of fresh apricot to the table even in winter.

How to Make Dried Apricot?

Apricots halved and pitted are left in the sun or in a dryer for days until they lose their moisture. In the traditional method they are treated with sulfur to preserve their color.

Apricot Jam

Chopped apricots are boiled together with sugar and lemon juice until thickened. The kernel inside the pit (if used) can be roasted and added to the jam for an almond-like aroma.

Which Recipes Use Apricot?

Apricot jam, apricot tart, apricot compote and apricot chicken are among the most popular recipes. Dried apricot is also added to breakfast foods and nut mixes.

Frequently Asked Questions

What is apricot good for?

Apricot is a fruit containing vitamin A, potassium and fiber, and can be consumed as part of a balanced diet. It is a food; it does not claim to cure any disease.

Are apricot kernels edible?

The inside of the apricot kernel is bitter and consuming it in large amounts is not recommended; it is therefore generally discarded or used only in limited amounts after roasting.

Is fresh or dried apricot more beneficial?

Both have nutritional value; fresh apricot contains more water and vitamin C, while dried apricot is richer in fiber and minerals concentrated during the drying process, though its sugar density also increases.

How many calories does apricot have?

A medium apricot (approximately 35 g) is around 17 kcal; per 100 grams it averages 48 kcal.

Can apricot be frozen?

Yes, pitted and sliced apricot can be frozen; it can be used in compote and dessert recipes in winter as well.