Abricot
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With its sweet flavor, soft skin and bright color, the apricot is one of France's most popular fruits. In fact, each household consumes almost 3.5 kg a year. Quite a feat for a fruit whose season lasts only three months. In addition to their unique taste, apricots are packed with nutrients that are excellent for the body's health, and it would be a shame to go without them.
Apricot characteristics
Rich in antioxidants
Rich in carotenoids
Rich in fiber
Source of vitamins A and C
Low in calories;
Stimulates intestinal transit.
Nutritional and calorific values of apricots
Eaten fresh, dried or in juice, apricots are rich in fiber, antioxidants and vitamin A. Dried, they are appreciated by athletes for the energy they provide and for their high iron and copper content.
Dried apricots are sweeter?
Dried apricots contain the same amount of sugar as fresh apricots. But as with any dried fruit, the sugar is more concentrated. The process of dehydrating the fruit reduces its water content, concentrating not only its sugar content, but also its various nutrients, including vitamins and minerals. This makes apricots and other dried fruits nutritionally interesting.
Nutrients
Fresh apricots, 3 medium-sized fruits (105 g)
Dried apricots, sulfured, 6 halves (20 g)
Calories
48
48
Protein
0,85 g
0,6 g
Carbohydrates
9,5 g
11,8 g
Fat
0,4 g
0,1 g
Dietary fiber
1,8 g
1,7 g
Glycemic load: Low
Antioxidant power : High
Focus on the micronutrients in apricots
Among the nutrients contained in good quantities in apricots, we can mention the following:
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Vitamin A: fresh and dried apricots are excellent sources of vitamin A
Iron: dried apricots are a good source of iron for men and a source for women. Fresh apricots are a source of iron for men
Copper: dried apricots are a good source of copper. Fresh apricots are a source of copper
Vitamin B3 (niacin): dried apricots are a source of vitamin B3.
Vitamin B5 (pantothenic acid): dried apricots are a source of vitamin B5.
Vitamin C: fresh apricots are a source of vitamin C.
Vitamin K: dried apricots are a source of vitamin K for women.
Magnesium: dried apricots are a source of magnesium for women.
Phosphorus: dried apricots are a source of phosphorus.
Potassium: both fresh and dried apricots are sources of potassium.
The benefits of apricots
Several prospective and epidemiological studies have demonstrated that a high intake of fruit and vegetables reduces the risk of cardiovascular disease, certain cancers and other chronic illnesses. The presence of antioxidants in fruit and vegetables may play a role in these protective effects. However, very few studies have analyzed the specific health effects of apricots.
An excellent source of fiber
Apricots are a source of fiber. In addition to preventing constipation and reducing the risk of colon cancer, a fiber-rich diet can help prevent cardiovascular disease, as well as controlling type 2 diabetes and appetite. A ½ cup (125 ml) serving of fresh apricots provides 5% and 8% respectively of the recommended daily fibre intake for men and women aged 19 to 50. As for dried apricots, a ¼ cup (60 ml) portion meets 8% and 12% of these same intakes.
Apricots, a natural anti-inflammatory?
According to one study, daily consumption of 3 dried or pickled Japanese apricots (umeboshi type) could reduce the severity of chronic gastritis. Chronic gastritis is an inflammation of the stomach lining caused by the presence of Helicobacter pylori bacteria. Japanese apricots are thought to reduce the inflammatory effects of H. pylori bacteria in the stomach. In some people, chronic inflammation of the stomach can lead to stomach cancer. However, further studies are needed to confirm whether Japanese apricot consumption can reduce this risk.
Apricots are rich in antioxidants
Apricots contain various antioxidants, particularly phenolic compounds from the flavonoid family. These compounds neutralize free radicals in the body, helping to prevent the onset of cardiovascular disease, certain cancers and other chronic illnesses. The antioxidant content of dried apricots is said to be higher than that of fresh apricots. Apricot purees, jams and juices (nectars) contain much the same antioxidant compounds, but in lower quantities than in fresh or dried apricots.
Rich in carotenoids
Apricots also contain carotenoids, mainly beta-carotene, a carotenoid that contributes significantly to their orange color, as well as a small amount of lycopene. In the body, beta-carotene can be converted into vitamin A. Generally speaking, the total carotenoid content of apricot peel is 2 to 3 times higher than that of the flesh. Even though fresh apricots contain 2 times less beta-carotene than carrots (one of the best sources), they are still a very interesting source. Dried apricots contain slightly less.
A word from the nutritionist
Carotenoids, including beta-carotene, are better absorbed by the body when a small amount of fat is consumed at the same time. For example, dried apricots can be eaten with a few nuts, or apricot juice with a piece of cheese.
How to choose the right apricot?
A perfectly ripe apricot weighs an average of 45g with its pit, and has a characteristic orange color, sometimes spotted with red. Apricots are easily recognized by their downy skin and pulpy flesh, with a more or less tart flavor depending on ripeness and variety. However, to get the most out of apricots, it's essential to know how to choose and store them properly.
A perfectly ripe apricot weighs an average of 45g with its pit, and has a characteristic orange color, sometimes spotted with red. Apricots are easily recognized by their downy skin and pulpy flesh, with a more or less tart flavor depending on ripeness and variety. However, to get the most out of apricots, it's essential to know how to choose and store them properly.
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Apricot identity card
Family: Rosaceae ;
Common names: apricot, Armenian plum, Armenian apple;
Scientific names: Prunus armeniaca (synonym Armeniaca vulgaris), Prunus mume (Japanese apricot);
Origin: Northeast China;
Season: summer;
Color: orange;
Taste: sweet and slightly tart.
Apricot color, a sign of ripeness
Apricots should be yellow or orange, soft to the touch, fragrant and smooth-skinned, signs of ripeness. If necessary, you can ripen apricots by placing them in a paper bag at room temperature for 1 or 2 days. Avoid green fruit, as it will not ripen.
History and anecdotes
The term “apricot”, which first appeared in the French language in 1512, has followed a long etymological path. It first came from the Latin praecoquum, meaning “early”, in allusion to the fact that the apricot tree flowers very early in the season. It later became Castilian (albaricoque), passing through Greek, Arabic and Spanish. It is also attributed with another Greek origin, abros, meaning “delicate” in reference to the fragility of the fruit. Finally, the Romans also called it aperitum, meaning “fruit that's easy to eat”, because the stone detaches easily from the flesh.
The names apricot de Saint-Domingue and apricot des Antilles refer to fruits belonging to the botanical genus Mammea and not to the genus Prunus. The neologisms “prucot” and “plumot” refer to fruit from hybrids resulting from crosses between plums and apricots.
Contrary to its Latin name (armeniaca), the apricot tree does not come from Armenia, but from northeast China. It is thought to have been domesticated 4,000 years ago by a Chinese tribe who selected varieties particularly rich in sugar. Roman legionnaires introduced it to Greece and Italy over 2,000 years ago. However, it didn't reach France until the 15th century, and wasn't really cultivated until 3 centuries later. Around the same time, Spanish missionaries introduced it to Southern California, where it was quickly adopted.
Today, most apricot production takes place in Mediterranean countries (Turkey, Spain, Syria, Greece, France) and Iran. In America, California and Chile dominate the market. In Canada, apricots are grown in southern British Columbia and Ontario.
The fruit is macerated in brandy to produce a liqueur called apricotine. An oil is also extracted from the kernel. Although edible, it is mainly used in cosmetology.
Organic gardening
Although cold-tolerant, the apricot tree produces little in our latitudes, as its very early blossoms are frost-sensitive. However, certain varieties have been selected to survive the low temperatures of the Canadian prairies (zones 3 and 4). We could therefore try to grow them in Quebec. These varieties are Brookcot, PrairieGold, Strathmore, Sub Zéro, Sunrise and Westcot.
To increase your chances of obtaining fruit
Choose an east- or north-facing location to delay flowering. Protect the plantation from cold winds and avoid planting in areas with frost pockets;
Lay a thick mulch over the entire surface under which the roots run to delay bud burst;
For the same reason, we coat the trunk with a white paint designed for this purpose;
Avoid areas where the soil is permanently damp.