Apricot, apricot, peach and nectarine. They are all sweet, fruity and usually covered with a fine down, so you can quickly lose track of so much similarity. But actually it is quite simple: the apricot is the little yellow among the sweet fruits and apricot nothing but the Austrian name for apricot. While peach and nectarine are often very juicy, the apricot pulp is rather floury-soft and therefore easier to consume. And: The apricot also tastes dried well and is suitable as a healthy snack throughout the year.
Apricot: prevent diseases through healthy nutrients
The apricot not only tastes sinfully sweet, but is also an all-round talent for health. It contains a great deal of provitamin A (carotene), as well as vitamins B1, B2 and C as well as minerals such as potassium, calcium and phosphorus.
This apricot offers some health benefits:
- The apricot has a positive effect on hair and nails and ensures a rosy complexion.
- Apricots strengthen the immune system and stimulate the circulation.
- The salicylic acid contained has an antibacterial effect and thus kills germs in the gastrointestinal tract.
- The active ingredient dimethylglycine, which is at the core of the apricot, is said to help with migraines and headaches.
How many calories are in apricots?
In 100 grams of fresh apricot stuck about 40 kilocalories, the same amount of dried apricot beats with 241 kcal book. However, in the dried version, the nutrient content is almost five times that of a fresh apricot, which makes both forms healthy and delicious snacks.
Recognize ripe apricots
When buying an apricot, you should be careful to select only ripe fruits, because immature specimens taste sour, very floury and dry. In a ripe apricot, the skin is strongly colored orange-yellow and the stone can be easily detached from the fruit.
A hint of the ripeness of the fruit is also given by a gentle pressure with the thumb: if the pulp gives way slightly, the apricot is perfect.
How do you eat apricots?
No doubt, the best apricots taste fresh and raw. For this they should first be carefully washed and dried. Since the apricot is not as juicy as a peach, you can simply bite heartily without making a mess.
If you still want to slice the fruit, you should use a knife that is as sharp as possible, because the delicate skin of the fruit is easily damaged and would be torn or crushed by serrations or dull knife blades. For apricot cutting, just proceed like a peach: divide the fruit in half, remove the stone and slice the halves.
Recipe for apricot jam
The apricot not only tastes fresh, but can also be wonderfully processed: apricot jam, apricot jelly, apricot cake or for the famous Austrian apricot dumplings.
Here is a simple recipe for delicious apricot jam:
- Peel and chop 1 kg apricots, cut into small pieces.
- Put the pulp in a large saucepan with 500g preserving sugar and a packet of citric acid and bring to a boil.
- Simmer for about five minutes, puree as needed.
- In a pan without oil lightly brown 50 g almonds.
- Add 4 tablespoons of amaretto and the almonds to the jam and mix well.
- Then fill the mixture immediately with hot rinsed jam jars and seal well.
Apricot: origin and cultivation
The origin of the apricot is controversial. Scientifically proven, however, that this fruit was known in ancient times both in Armenia, as well as in China and India. Today, the main growing area is in Turkey. Apricots also feel good in Hungary, Italy and Spain, because they need a lot of heat and a sandy soil.
The apricot grows on the bush-like apricot tree, which is about six feet high. Its pulp is light yellow to orange-red, as well as the fluffy-soft shell. This fruit is a drupe with a big core. This is the small, almond-shaped seed that is eaten in some cultures. When it is crushed, its sweet marzipan aroma comes to light, which is why apricot kernels are used, for example, to make amaretto liqueurs.