Apricot

The apricot is a fruit that resembles the peach but much smaller, pale yellow or orange with some red shades. The pulp is not very juicy, it has fibre texture and farinaceous consistency when the apricot is mature. It is mainly consumed fresh, although it is also used to make some by-products like stewed fruit, jams, juices and dried apricots.

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The apricot is a fruit that resembles the peach but much smaller, pale yellow or orange with some red shades. The pulp is not very juicy, it has fibre texture and farinaceous consistency when the apricot is mature. It is mainly consumed fresh, although it is also used to make some by-products like stewed fruit, jams, juices and dried apricots.

The apricot was originally domesticated in China but is now cultivated on every continent except Antarctica. Archaeological evidence shows that apricots were eaten in ancient Armenia, and they were first introduced to the New World in the early 18th century by Spanish missionaries in California. In 2011, the top five producers of apricots were Turkey, Iran, Uzbekistan, Italy, and Algeria.

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