| Scientific name: | Prunus armeniaca |
| German name: | Aprikose |
| Other names: | Blenheim, Wenatchee Moorpark, Tilton, Perfection |
| Classification: | Rosales |
| Family: | Rosaceae |
| Subfamily: | Spiraeoideae |
| Tribute: | Amygdaleae |
| Genus: | Prunus |
| Season: | June - August |
Apricot, apricot, peach and nectarine. All these sweet, fruity treats have a fine fluff, which is why they can easily be confused. However, recognising an apricot is very simple: it is smaller than the others and has a strong yellow colour.
Quantity per 100 grams
| Calories | 42 |
| Fat content | 0 g |
| Saturated fatty acids | 0 g |
| Polyunsaturated fatty acids | 0 g |
| Monounsaturated fatty acids | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Potassium | 259 mg |
| Carbohydrates | 9 g |
| Roughage | 2 g |
| Sugar | 9 g |
| Protein | 0,9 g |
Alexander the Great brought the apricot from China to Europe from one of his forays in the Caucasus. Until the 17th century this rose plant was still counted as a peach and was called "early peach" because it could already be harvested in early summer. In relation to other fresh fruits, the apricots produce a very small harvest.
Large cultivation areas are located in Australia, Germany, France, Greece, Israel, Italy, Croatia, California, Spain, South Africa and Hungary. Australian and South African apricots are mostly canned. Israeli apricots are mostly processed into dried fruit and Croatian fruit pulp is often obtained from fruit pulp.
The consumption of aprocot has a positive effect on the growth of hair and fingernails, provides clean skin and red cheeks (apricot cheeks) and is regarded as a pick-me-up for many organs. According to current research, apricots even alleviate migraine attacks and headaches due to their ingredient pangam.
Apricots can be used as table fruit, dried fruit, jam, compote, mush, in salads, cakes, sauces, casseroles, creams, fruit soups, lemonades, spirits and preserves. A drink of pureed apricot meat and chilled mineral water has a refreshing and strengthening effect.
Debittered apricot kernels are often processed into marzipan-like paste (persipan), liqueur or "false" bitter almond oil. Apricot kernel oil also serves as a basic ingredient for skin smoothing and cell renewing lotions.
Debittered apricot kernels are often processed into marzipan-like paste (persipan), liqueur or "false" bitter almond oil. Apricot kernel oil also serves as a basic ingredient for skin smoothing and cell renewing lotions.
Apricots should be kept cool, but not ice-cold, otherwise they lose their aroma. Fully ripened apricots can only be stored for a short time as they spoil quickly. Dried apricots, on the other hand, can be stored for about a year, and at a constant room temperature of 8 degrees for several years.