Description: Also called "Armenian apple", apricot was long believed to be originated in Armenia. Modern studies gradually trace back its origins to China about 2000 BC. It is said that Alexander the Great brought apricots in Greece.
Apricot is a fleshy rounded fruit with a single large seed called almond. The flesh is sweet and delicately juicy, orange-yellow and firm. Presence in high concentration ofCarotene or provitamin A gives its orange color to the fruit..
Nutrition: apricots are a good source of dietary fiber (pectin), potassium and a very good source of beta-carotene (vitamin A) and vitamin C. Whether fresh or dehydrated, apricot is known to be an alkalizing food.
How to use: Apricot’s red color is not a guarantee of maturity. Ripe apricots are firm to the touch with a small space for light pressure. Fragrance is the other important indicator to consider before eating. Like banana, apricot is a fruit that matures after being picked. Fresh or dehydrated, apricot is used or prepared in various ways: in syrup, compote, jam, tarts, pies as well as with some white meat dishes.
How to store: If slightly unripe, keep apricots in a paper bag with top folded down to trap ethylene gas produced by the fruits. It will help to ripen the fruits. Keep the bag at room temperature for 2 to 3 days and avoid direct sunlight or heat.For ripe apricots, they usually stay good in the refrigerator for up to a week. Nevertheless, taste and texture may be compromised over time so eat them within 2 to 3 days.