The apricot is a spherical, fleshy fruit that’s carefully associated to the peach, plum, almond, and cherry. It has a single seed enclosed in a stony shell. The edible, pale-orange pores and skin is easy and velvety. The flesh is drier than that of most different fruits.
Approximately 12 varieties of apricots exist, with flesh that varies from yellow to deep orange. Some of the higher recognized varieties are the Blenheim, the Tilton, the Patterson, and the Castlebrite.
Distribution & botanical facts
The world’s main producers of apricots are Turkey, Italy, Russia, and Greece. Ninety p.c of the U.S. home market is provided by growers in California; Utah and Washington provide the remainder. During the low season, apricots are imported from Chile and New Zealand. Apricot timber develop to about 20 toes in peak and unfold to a width of 30 toes. The white or pink flowers seem in early spring and provides method to fruits in late summer time. Because of this early flowering, apricot yield could also be restricted by late frosts that kill the flowers. The home crop is out there from mid-May to mid-August, and imports arrive in December and January.
Apricots are finest when bought ripe or barely underripe and allowed to ripen in a paper bag. Green-tinged fruits won’t ripen correctly and needs to be averted. Ripe apricots will be saved within the fridge up to every week, however apricots which can be delicate and juicy needs to be eaten inside a day or two of buy. Apricots needs to be washed simply earlier than they’re eaten. They are glorious eaten out of hand or utilized in any recipe that requires peaches or nectarines. Apricots shouldn’t be cooked for an prolonged time as a result of they have a tendency to lose their taste slightly shortly; poaching is a perfect cooking technique. Dried apricots are a handy, nonperishable snack.
Fresh apricots are excessive in vitamin A (betacarotene) and are supply of vitamin C.