Apricots are small, golden fruits with velvety skin and flesh of the same appearance. Their texture is not excessively juicy, but rather soft and sweet. Their flavor has almost musky notes, with a slight touch of acidity that becomes more pronounced when dried. Some describe their taste as a cross between peach and plum, two closely related fruits. Although their origins date back to China, apricots reached Europe via Armenia, hence their scientific name Prunus armeniaca. Apricots are enjoyed not only fresh, but also dried, baked and made into jam. They are also distilled to produce brandy and liqueur. The essential oil extracted from their pits is marketed as bitter almond oil.

Nutritional highlights for apricots

The nutrients present in apricots play a role in preserving heart and eye health, as well as defending against disease thanks to their fiber content. Apricots are particularly rich in beta-carotene and lycopene, making them a beneficial food for cardiovascular health. Their composition also includes nutrients such as vitamin A, which helps maintain optimal vision.

Choosing and storing apricots

Choose fruits with a bright orange hue, and avoid those with pale or yellowish tones. Choose fruit that is slightly soft to the touch. Excessively firm apricots mean that they have not fully ripened on the tree. Ripe fruit on the tree reaches its full flavor potential. These delectable fruits are fragile and vulnerable to spoilage. Place them in a container and enjoy them as soon as you get home to appreciate their full flavor.

Tips for preparing apricots

Add apricot slices to hot or cold cereals. Next time you make whole-grain pancakes, add chopped apricots to the batter. Add a hint of Middle Eastern flavor to your chicken or vegetable stews by incorporating diced apricots. When in season, garnish your green salad with fresh apricots, or rinse them under cold water and enjoy them as a healthy snack.

Why choose organic apricots?

Apricot trees, like other stone fruit trees, are susceptible to infectious diseases such as powdery mildew, sharka virus and bacterial blight, as well as to various pests, mites and aphids. On average, conventionally grown apricots, like cherries and plums, require around ten pesticide applications. Although this figure is considerably lower than that for peaches (around twenty applications) or apples (which can require over thirty treatments), it is no less significant.
As a result, non-organic apricots contain a certain amount of fungicides, bactericides, insecticides, acaricides and herbicides. The presence of chemical residues is all the more problematic in the case of apricots since, unlike other fruits, they cannot be peeled to remove these substances.

Recipes with apricots