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.
FORMATS
- Whole
- Sliced
- Diced
- Natural Diced
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 is harvested by hand. Sulphured apricots imported into Europe have a maximum SO2 content of 2000 ppm, while American and other markets allow between 2500-3000 ppm.
COUNTRIES OF ORIGIN
- USA (80% of global production)
- Spain
HARVEST
- August through September
VARIETIES
Prunus armeniaca L or Sekerpare' is the main variety of commercial apricot grown in Turkey, although there are around 50 varieties grown globallý, which better suit specific local growing conditions and markets.
NUTRIENT HIGHLIGHTS
- Zero Cholesterol and low in Sodium
- 5% Protein A source of Dietary Fibre
- A source of Vitamin A and Vitamin E
- Key minerals include Potassium, Iron, and Copper
- 92% of the calorific value comes from Carbohydrate, over 50% of which is from natural sugars