Very nutritious and low in calories. Apricots are very nutritious and contain many essential vitamins and minerals
High in antioxidants
May promote eye health
May boost skin health
May promote gut health
High in potassium
Very hydrating
May protect your liver
Dried Apricots Contain High Levels of Nutrients
Encourages cell growth.
Builds up the immune system.
Maintains good vision.
Keeps bones healthy.
Assists in reproduction.
Rosales), closely related to peaches, almonds, plums, and cherries. Apricots are cultivated throughout the temperate regions of the world, especially in the Mediterranean. They are eaten fresh or cooked and are preserved by canning or drying. The fruit is also widely made into jam and is often used to flavour liqueurs. Apricots are a good source of vitamin A and are high in natural-sugar content. Dried apricots are an excellent source of iron.
Apricot trees are small and spreading, with broad ovate leaves that have pointed tips. The leaves are bright green in colour and are held erect on the twigs. The self-pollinated flowers are white in full bloom and borne singly or doubly at a node on very short stems. The fruits are drupes with a large, flat pit, or stone, within which is the seed. Similar in shape to a peach, the fruit is nearly smooth, round to oblong in some varieties, and somewhat flattened but with little to no hairiness when ripe. Its flesh is typically a rich yellow to yellowish orange. The seeds (also called kernels) of several varieties are sweet, though they are poisonous until roasted.
Apricots are propagated by budding on peach or apricot rootstocks, and peaches, plums, and apricots may be readily intergrafted. The tree succeeds in a well-drained loamy soil, preferably light rather than heavy. Most varieties withstand winter cold as well as peaches, but the blossom buds, opening earlier than those of the peach, are frequently killed by late freezes. The trees are quite drought-resistant and under favourable growing conditions are long-lived, some living 100 years or longer.
The apricot was originally domesticated in China but is now cultivated on every continent except Antarctica. Archaeological evidence shows that apricots were eaten in ancient Armenia, and they were first introduced to the New World in the early 18th century by Spanish missionaries in California. In 2011, the top five producers of apricots were Turkey, Iran, Uzbekistan, Italy, and Algeria.
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