APRICOT
THE ORIGINS OF APRICOT
THE VARIETIES OF APRICOTS
Apricot varieties are determined according to seasonality.
Among the very early varieties, we will name Priana and Early Blush which are light orange, pink or red tinted.
Early varieties are sweeter and the colour is more intense in coppery orange, always highlighted with red. In these varieties, we find the Lambertin and the Ivresse.
In the seasonal varieties, Goldrich (Jumbo Cot) is all orange, firm and has a large size. Other varieties in this category include Sortilège, Fournès et Modesto.
Late varieties have various qualities, the Bergeron is famous in this catego. The Hargrand has an excellent taste quality and large sizes,, however its greenish yellow colour does not favour it. We will also note the Rouge du Roussillon and the Orangé de Provence.
HOW TO CHOOSE APRICOT
The apricot is fragile and cannot tolerate too many manipulations. As the season is quite short, you should not hesitate to choose it when it is very ripe. The picked apricot does not mature anymore.
We will count from 2 to 4 apricots per person depending on their size. For a sorbet or a tart of 8 portions, it is necessary to take 1 Kg of apricots.
HOW TO STORE AND COOK
APRICOT
If left at room temperature, it will keep for 4 to 5 days. In the refrigerator, however, it can last up to 8 days.
It is recommended to always rinse the fruit under water before eating it.
It is the ideal fruit to put vitamins in your bag.
APRICOT’S HEALTH PROPERTIES
Two apricots provide 50% of the carotene needs which is a provitamin A. Very antioxidant this element promotes cell protection and prevents premature aging.
