Apricots

Apricots originated in Asia and have been grown throughout the Middle East, China and India for thousands of years.

Spanish missionaries introduced them to the Americas in the 17th Century.

Apricots dried with Sulphur Dioxide retain their orange colour and have a longer shelf life, while naturally dried apricots are a dark brownish colour.

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NUTRITIONAL INFO

Macronutrients

  • High in fibre
  • Low in salt
  • Naturally occurring sugars

 

Vitamins & Minerals

  • Vitamin A, Vitamin E
  • High in Potassium and Copper
COUNTRIES OF ORGIN
  • USA (80% of global production)
  • Spain
HARVESTED
  • August and September
VARIETIES

Prunus armeniaca L or ‘Sekerpare’ is the main variety of commercial apricot grown in Turkey, although there are around 50 varieties grown globally, which better suit specific local growing conditions and markets.

FORMATS
  • Whole
  • Sliced
  • Diced (various sizes)
  • Natural Diced (various sizes)
OTHER POINTS TO NOTE

Apricots flower early and are, therefore susceptible to frosts, which will affect the yield.
They bruise easily, so the best quality are harvested by hand.

Sulphured apricots imported into Europe have a maximum SO2 content of 2000ppm; while American and other markets allow between 2500-3000ppm.