APRICOTS (3-5 APPROX)
Apricot nutrition facts
Full of fragrance and sweet, golden-orange apricots are another summer season delicacies of Asian origin. These much-prized fruits were first brought to the Europe by Greeks, who named them as “golden eggs of the sun."
Botanically, the fruit is closely related to peaches and nectarine; sharing with them in the broader Rosaceae family of fruit-trees in the genus; Prunus. Scientific name: Prunus armenia. Today, some of the chief producing regions of this fruit are Turkey, Iran, Italy, France, Spain, Syria, Greece, and China.
Apricot is a medium sized deciduous tree that grows best in well-drained mountainous slope soils. During the spring, it bears plenty of beautiful pinkish-white flowers that attract bees. The fruits have almost uniform size, 4-5 cm in diameter, and weigh about 35 g. In structure; the fruit is a drupe, consisting of a centrally located single pit surrounded by crunchy, aromatic edible flesh. The seed is enclosed in a hard stony shell, often called as "stone."
Fresh, ripe apricots have a sweet flavor similar to plums. Sun dried organic apricots fruits are nutritiously denser than fresh ones, although they have less in vitamin-C content. Its seed-kernel is also edible and taste like that of almonds. Oil extracted from these kernels has been used in cooking.