The delicious fruit apricots are popular in all regions where they grow. Sweet and juicy, they taste like no other gifts of nature, but they can be eaten fresh with the same pleasure, as well as used for making compotes, pies, and other culinary delights. The only pity is that it is impossible to get them in winter, so in the summer you should not miss the chance to eat them.
- Botanically, they are related to plums.
- Apricots are not very rich in nutrients, but they are low in calories, which makes them a dietary product.
- When dried, they practically do not lose nutrients.
- Apricot pits may well serve as a substitute for bitter almonds. It is even used as a raw material for the production of marzipan.
- Dried apricot without pits is called “dried apricots”, with pits – “apricots”, and with the pits, they pulled out, opened, took out the kernel, and put it back inside the fruit – “ashtak-pashtak”.
- Most of the world’s apricots are grown in Turkey.
- Siberian apricots grow in a very harsh climate, and calmly endure frosts of -40-45 degrees. True, their small, tough, and sour fruits can only be considered edible. They are included in the Red Book of Buryatia.
- It is still unknown where apricots first appeared on the Earth.
- There are many hybrids of apricot with a plum in the world, and breeders regularly develop new varieties.
- A hybrid of cherry plum and apricot is called “black apricot”.
- The warmer and sunnier climates these fruits grow, the more sweet and juicy they are.
- 100 grams of dried apricots contains 10-12 times more calories than 100 grams of fresh apricots.
- This fruit first came to Europe when Alexander the Great brought it from the East from his campaigns.
- In some European countries, it is called the “Armenian apple”.
- The first reliable mention of apricot as an edible fruit is about 6000 years old.
- With diabetes, you cannot eat these fruits, alas.
