General information about the apricots

Apricot are fleshy, spherical, with a grooved abdominal suture. The core is woody and it’s inside part contains one or two seeds with a bitter taste which look like hazels almonds and are used in pharmacopoeia. The fleshy and juicy is tasty, sweet and it’s color is something between orange and yellow. It’s outer part (peel) is thin, usually fluffy and yellow, with some red spots on it’s front part.

The apricot contains a lot of  Vitamin A and Potassium. It also contains Vitamins C, B1, B2 and natural sugar. In addition, apricots are rich in fiber. It can be eaten raw as a fruit but apricots can also be consumed dried. It can be used to make jam, compote and it can also be used in confectionery. It can also be used to make liqueur and juices.

Nutritional elements

*Quantity per 100g

Calories (kcal) 48
Lipid 0.4 g
Saturated fat 0 g
Polyunsaturated fatty acid 0.1 g
Monounsaturated fatty acid 0.2 g
Cholesterol 0 mg
Sodium 1 mg
Potassium 259 mg
Carbohydrates 11 g
Fiber 2 g
Sugar 9 g
Protein 1.4 g
Vitamin A 1.926 IU
Vitamin C 10 mg
Vitamin D 0 IU
Vitamin B6 0.1 mg
Vitamin B12 0 µg
Calcium 13 mg
Iron 0.4 mg
Magnesium 10 mg

Apricots' seasonality

See the seasonality in terms of production and harvest of our apricots: