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Apricots are only available from local cultivation for a short time. With their strong orange color, they are one of the summer fruit highlights. The "Wachau apricot" - a protected designation of origin - is particularly popular. Even if apricots sometimes taste very sweet, their sugar content is rather low. The proportion of carotenoids as well as vitamins and minerals is high. Apricots do not ripen, so harvest them when they are ripe…
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- Use and preparation
Alexander the Great brought apricots (Prunus armeniaca) from China to Europe. Like its botanical relatives peach and almond, it belongs to the rose family (Rosaceae). Our German neighbors are familiar with the apricot. The apricot tree has particularly beautiful white to pink-red flowers. The plant likes it dry and warm in summer. In Austria, the Wachau (Lower Austria) is the main growing area. Around 85 percent of domestic apricots are harvested here - the “Wachau apricot” is well known.
The four to eight centimeters large, round stone fruit has a light to dark orange color and a sweet, aromatic taste. The skin of most varieties is velvety, but in some cases it can be smooth. The fruit shows a scar (seam, furrow) from the stem to the original fruit stamp. The fruit can practically be divided in half along this seam (fruit cheeks). Apricots do not ripen and should be harvested or bought when they are ripe. Home-grown apricots are available from July to August.
Note The "Wachau apricot" has been a protected designation of origin since 1995.
Despite their sweet taste, apricots have a rather low sugar content at 8.5 g / 100 g. Their calorie content is also very low - among other things due to the high water content - at only 43 kcal / 100 g. The carotenoids they contain are particularly valuable for health and give them their orange color. Beta-carotene, which can be converted into vitamin A in the body, has an antioxidant effect, among other things. The apricot also contains vitamins of the B group such as niacin as well as vitamin C and folic acid. Iron, potassium, magnesium and calcium also make them a valuable source of minerals. The phenolic acid contained in apricots has numerous positive effects on health.
Further information on phenolic acids can be found under Phytochemicals.
Note The inner seed core of the apricot contains hydrocyanic acid, which is harmful to health and should never be consumed!
|Apricot ingredients||per 100 g edible portion, raw||Apricot ingredients||per 100 g edible portion, raw|
|Energy (kcal)||43||Vitamin A (µg)||280|
|Fat (g)||0.1||Vitamin B1 (mg)||0.04|
|Protein (g)||0.9||Vitamin B2 (mg)||0.05|
|Carbohydrates (g)||8.5||Niacin (mg)||0.7|
|Dietary fiber (g)||1.5||Vitamin B6 (mg)||0.07|
|Potassium (mg)||280||Vitamin C (mg)||10|
|Calcium (mg)||17th||Vitamin E (mg)||0.5|
|Magnesium (mg)||9||Folic acid (µg)||3.6|
Use and preparation
Apricots are very suitable for the preparation of various desserts, cakes, compotes and jams. They can also be combined well with spicy foods such as chutneys. Popular preparations in the kitchen are sheet cakes with apricot topping, pancakes with apricot jam, juices or desserts such as apricot cream. Apricot dumplings are a classic of Austrian cuisine. Whether fresh or dried - the apricot is also very suitable as a snack between meals.
As an alternative to traditional marzipan production (almonds), so-called “persipan” can be made from apricot kernels. For this purpose, the hydrocyanic acid contained is removed during production.
Note Persipan tastes like marzipan, but is made from the seeds of the apricot.
Apricots can be stored in the vegetable drawer for a few days. They should only be washed immediately before consumption. To do this, just clean briefly under running water. Since the apricot is sensitive to pressure, attention should be paid to any pressure points during transport and storage.
Note Do not put apricots in water and soak them. As a result, taste and valuable ingredients are lost.