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.
|Saturated fat||0 g|
|Polyunsaturated fatty acid||0.1 g|
|Monounsaturated fatty acid||0.2 g|
|Vitamin A||1.926 IU|
|Vitamin C||10 mg|
|Vitamin D||0 IU|
|Vitamin B6||0.1 mg|
|Vitamin B12||0 µg|
See the seasonality in terms of production and harvest of our apricots: