Apricots

Apricots are round in shape with slightly furry skin The juicy inner flesh is yellowy and the furry outer skin is yellow in colour with a red blush, depending on variety. Common varieties include Bebeco, Bergeron, Empress, Grandir, Peeka, and Royal.

Apricots form part of the stone fruit family. Stonefruit are known as climacteric fruit, this means that they continue to ripen once picked.

The word apricot comes from the Latin "praecocia", which means precocious or early maturing. Apricots are believed to have originated in China. They are thought to have been brought to Europe by Alexander the Great and were introduced to the UK around the 13th century.

Preparation and Use

Apricots should be stored in the fridge. When ready to eat, leave at room temperature for 1 - 2 hours. Remember to handle with care, as the fruit bruises easily.

The fruits are delicious fresh and do not need to be peeled. They should be slightly soft, but not mushy, and should have a bright, fresh fragrance. If peeling is required for a recipe, place them gently in boiling water for a few seconds, then run them under a cold tap and remove the skin with a knife.

Apricots can be used both fresh and dried in cakes, breads and puddings. They make great stuffings and chutneys as well as jams. They are often served with meat and lamb in North African and Middle Eastern cookery

Health and Nutrition

5 a Day - 3 whole apricots count as one portion towards 5 a day.

Apricots are an excellent source of Vitamin A and a good source of Vitamin C and dietary fibre.

They also contain iron, potassium and other trace elements essential to health.

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