Organic Apricots 800g

Natural Apricots

With its sweet flavor, soft skin and sunny color, apricot is one of the most popular fruits for Italians.

In fact, each family would consume almost 3,5 kg per year.

A real feat for a fruit whose season lasts only three months.

In addition to its unique taste, apricot is rich in excellent nutrients for the health of the body and which it would be a shame to deprive yourself of them.

An excellent source of fiber

Apricot is a source of fiber.

In addition to preventing constipation and reducing the risk of colon cancer, a high-fiber diet can help prevent cardiovascular disease, as well as control type 2 diabetes and appetite.

A ½ cup (125 ml) serving of fresh apricots fills 5% and 8% respectively of the recommended daily fiber intake for men and women between the ages of 19 and 50.

As for dried apricots, a ¼ cup (60ml) serving fills 8% and 12% of these same contributions.

Apricot, a natural anti-inflammatory?

According to a study, daily consumption of 3 dried or pickled Japanese apricots (umeboshi type) could reduce the severity of chronic gastritis.

Chronic gastritis is inflammation of the stomach lining caused by the presence of an infection with the bacterium Helicobacter pylori.

Consume local for even more flavors

The fruits of the best apricot varieties are rarely found fresh outside their production area.

In fact, they do not withstand the numerous manipulations required during storage and long-distance transport.

Canned or dried fruit is therefore often tastier because it is harvested when fully ripe and comes from tastier varieties.

For more tastes it is therefore advisable to favor the purchase of fresh apricots grown and harvested in Italy.

How to prepare apricot?

Thanks to its sweet and savory flavor, apricot lends itself to multiple preparations in the kitchen.

Eaten on its own, integrated into a dessert or enjoyed in a sweet and savory version, apricot is presented in a thousand ways for our greatest pleasure.

History and anecdotes

The term "apricot", which appeared in Italian in 1512, has followed a long etymological path.

It will then become Castilian (Albaricoque), passing through Greek, Arabic and Spanish.

Finally the Romans also called it aperitum, which means "Fruit that is easily eaten", because the stone is easily detached from the pulp.

Contrary to what the Latin specific name (Armeniaca) indicates, the apricot tree does not come from Armenia, but from north-eastern China. It would have been domesticated 4000 years ago by a Chinese tribe who selected varieties that were particularly rich in sugar. More than 2000 years ago, the Roman legionaries introduced it to Greece and Italy.

Today the greatest production of apricots is in the Mediterranean countries (Turkey, Spain, Syria, Greece, Italy) and in Iran.