Apricots are also known as apricots in the Bavarian language area. They belong to the subgenus of Prunus and the rose family (Rosaceae). Already in ancient Persia, people raved about the fruit and dubbed it the “seed of the sun”.
This is what you should know about the apricot
Apricots boost circulation and kill germs in the digestive organs. In addition, the active ingredient dimethylglycine is said to help against headaches and migraines. Apricots grow in the form of bushes or small trees. They have a round crown and can grow up to six meters high. In rare cases, they can reach ten meters in height. The leaves of the apricot are glabrous and have hairs only on the nerve angles on the underside of the leaf. The flowers are either solitary or arranged in pairs. The cup of the flowers is cup-shaped and hairy with a soft down. The apricots themselves are between four and eight centimeters in diameter. Their shape is spherical or oblong. As a rule, they are light yellow or orange-red in color and have a velvety pubescence. On the sunny side, apricots may be dotted or spotted with crimson. A furrow runs the length of the fruit. The flesh is detached from the stone pit, so pits are easier to remove after dividing than nectarines or peaches. The stone has the shape of a lentil and is rough. It can grow up to three centimeters long. The flowering period is between March and April. According to experts, the apricot originates from Armenia, where it was already cultivated in ancient times. This is where its botanical name is derived from. Other sources assume China or India as the country of origin. Today they are cultivated 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 today is in Turkey, Iran and Uzbekistan. The fruits grow really well only in dry and warm climate. Most apricots sold in Germany come from France, Spain, Italy, Greece or Turkey. However, apricots also thrive in southern Germany. The taste of the fruit depends on its ripening time. If the time of harvest is right, they taste aromatic and somewhat almond-like. They are sweet and are also eaten by children. However, if unlucky, they can become bland and mealy. In Germany, apricots are harvested in July, though they can be found in stores until late fall. In Mediterranean countries, they are available in May.
Importance for health
The fruit not only tastes good, but is also really healthy. It has a positive effect on the complexion and the skin itself. Moreover, it influences the healthy growth of hair and nails. Besides, it strengthens the immune system and has an antibacterial effect. Apricots boost circulation and kill germs in digestive organs. In addition, the active ingredient dimethylglycine is said to help against headaches and migraines. Apricots also have a positive effect on the eyes. The dried variant of the apricot even has five times as many nutrients as the fresh variant, which is why they are particularly suitable as a snack for which no one has to have a guilty conscience. However, figure-conscious people must still be aware of the six times higher calorie content in dried fruits.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 40 | Fat content 0.1 g |
| Cholesterol 0 mg |
Sodium 1 mg |
| Potassium 176 mg | Carbohydrates 8.5 g |
| Protein 1 g |
Vitamin C 10 mg |
Fresh apricots have just about 40 calories per 100 grams, while dried apricots already have 240 calories in the same amount. The same amount of fresh apricots contains 1 gram of protein, 8.5 grams of carbohydrates and 1.5 grams of fiber. At the same time, 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, 100 grams contain 280 micrograms of beta-carotene. That is more than in most fruits.They also contain 10 milligrams of vitamin C. This does not make them one of the top performers, but they are still worthwhile. Other vitamins contained are vitamins A and E, as well as several E vitamins in small quantities. The water content in apricots is 85%. Minerals contained in the apricot are besides iron, zinc and magnesium, as well as calcium, potassium, sulfur and phosphorus.
Intolerances and allergies
Apricots are relevant in allergological terms. Systematic reactions mainly affect the circulatory system and the skin. In some individuals, breathing problems may occur. Especially in neurodermitics and asthmatics, deterioration of the skin condition is not uncommon. The same also applies to respiratory problems. In addition, oral allergy syndromes can occur. The mucous membrane of the mouth may swell, and pain and vesicles may form. Redness and burning can also be observed. There are also cross-allergies to cherries, plums, peaches and almonds. In addition, hypersensitivity to latex may occur. This phenomenon is called latex-fruit syndrome. Diagnosis of apricot allergy is made by prick test, RAST or scratch test. Provocation by ingestion of the test allergens is also possible.
Shopping and kitchen tips
When purchasing apricots, the first consideration should be the condition of the skin. If it is plump, uninjured and the apricots are relatively firm, they can be purchased without hesitation. They taste best when they exude an aromatic and sweetish fragrance. Then they are ripe and can be eaten immediately. If they are fresh, they will keep in the vegetable compartment of the refrigerator for about a week. However, they should preferably be consumed quickly, as they become mushy and mealy over time. At room temperature, however, they should be eaten quickly and taste better when fresh than after a few days of refrigerated storage. Apricots can either be eaten directly after washing or cut open and the pit carefully removed. After cutting in half, the stone can be easily removed. Apricots can also be cut into cubes or wedges for various recipes.
Preparation tips
Often apricots are compotes or jams. In addition, they are particularly well suited for fruit cakes or fruit salads. In Iran, the apricot is also processed in savory dishes. These include preparations with lamb or chicken. They can also be served with veal turkey steaks. In the grilling season, apricot curry sauces can also be homemade and tried. Apricots can be combined with fish and vegetables as well as with other fruits. They also go well with cottage cheese and yogurt. Desserts in general can be prepared especially well with apricots, as they give them not only a delicious but also healthy touch. A tip for vegetarians, for example, is to prepare 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.