What is apricot and its properties

Composition and useful properties of apricot

Apricots are considered one of the most useful fruits, because they contain: beta-carotene, choline, vitamins A, B3, B2, B5, B6, B9, C, E, H and PP, as well as minerals: potassium, magnesium, iron, iodine, phosphorus and sodium, pectins, inulin, dietary fiber, sugars, starch, tannins and acids: malic, citric and tartaric. Eating apricots in the season helps to increase the level of hemoglobin in the blood, strengthen the protective properties of the body. The presence of magnesium makes the fruit very useful for any disorders of the cardiovascular system due to the normalization of the heart muscle.

Apricot selection and storage

Like any fruit, it is best to buy apricots in the season of their ripening, in July-August. It is necessary to carefully monitor the integrity and uniformity of the color of the fruits, their moderate hardness – too hard apricot pale yellow with greenish spots is clearly not ripe, taste and benefit in it will be extremely small. The aroma of apricot should attract from afar, then it is safe to say that the fruits are ripe and ready to share useful properties and excellent taste qualities.

In the refrigerator, apricots are stored for 3-4 days, at room temperature only 1-2. If the apricots are almost ripe (that is, quite yellow-orange, but slightly hard), then they can be brought to ripeness by placing them in a paper bag for a few days and putting them in a dark place.

Apricot in cooking

Apricots are eaten as a separate treat, they can be added to cottage cheese, porridge, decorate a dessert or ice cream. Apricots are made into jam, pastille is prepared, the bright taste and aroma of apricots is Well combined with poultry and pork, they are often baked together. Apricot pastries are one of the most fragrant and delicious, whether they are puff envelopes or pies with apricot filling, muffins with apricot or a shortbread filled with jelly on top of apricot halves.