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Apricot
Apricot
A juicy and tasty summer fruit
We can enjoy this sweet and juicy fruit from the end of spring to late summer. Although they are native to china they are produced all over the world from Turkey through to Switzland, Greece, Spain, France, U.S.A, South Africa and New Zealand. The most common varieties are Bulida a large fruit with a shallow groove, yellow skin and a sweet and juicy flesh, these appear on the market from early June, along with the Canino which is almost round and has a yellow or orange skin. In July there is the Nancy which is very large with yellow skin streaked with red and copper colored pulp, and a fragrant smell. The Paviot has an orangey red color with yellow flesh and a thin skin; the season for this is July and August. The Moniqui is oval and flat and has a white skin and very sweet flesh; it is harvested in late June early July. Currot is the earliest variety of apricot small in size with pink skin and white flesh. Galta red is one of the most common varieties consumed in Spain with its red yellowish skin and orange flesh with a sweet flavor.
The apricot is a small fruit about 5 – 9 cm in diameter, round in shape with a distinctive groove that divides it. Depending on the variety the skin can be yellowish, orange or pink and the flavor can range from sweet to sour.
The best time to consume the apricot is between May and September.
How to buy: As the apricot is a very delicate fruit any bump or scratch will cause the appearance of bruising which will to lead to the fruit going off. At the time of purchase lightly press the skin and choose those which are ripe as these will be the sweetest and tastiest.
Apricots are best eaten when fresh, but are also used to make jams and conserves, as well as being used in cakes ice-creams and pies.
How to conserve the apricot: Place the apricots in a plastic bag and place at the bottom of the fridge.
Did you know that the liquid from inside the stone is extracted and is very popular in the use of cosmetics?
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