Apricot

The Romans introduced this delicate delicacy in Europe from the Far East via Armenia and called ... "Early apple" because the apricot ripens earlier than other fruits. The apricot, also known as damask or albérchigo, is the fruit of the apricot-tree of the Rosaceae family, which includes more than 2000 species distributed throughout the world, native to temperate areas of Asia. The apricot is eaten fresh, dried or in juice. Most are sweet and juicy late spring and summer. It's a very delicate fruit so it must be treated with caution, it is in their best when pressing it appreciates a soft. The most important varieties of apricot are: Bulida road nancy, Paviot Moniquí, currót, red galta, broom, Mitger, etc.. Each with their characteristics, size and color can be red, white, yellow and orange. The touch is soft and velvety.

Nutritional properties

Composition per 100 g
Calories (kcal) 39,7
Carbohydrate (g) 9,5
Fiber (g) 2,1
Potassium (mg) 290
Magnesium (mg) 12
Provitamin A (mcg) 27
Vitamin C (mg) 7