Apricot

Prunus armeniaca

The apricot, also known as damask or albérchigo, is the fruit of the apricot tree, a tree of the Rosaceae family. This family includes more than 2,000 species of herbaceous plants, shrubs and trees distributed throughout temperate regions around the world. The main European fruits, in addition to the rose bush, belong to this great family. The fruit has juicy, firm meat and a delicious sweet taste.

packaging

The Apricot are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.

Specifications

The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each

regulations

The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Apricot

The apricot was originally named Armenian Prunus because the Romans introduced it to Europe from the Far East via Armenia. It is native to the temperate areas of Asia, North Korea or Manchuria, although the first references on its cultivation date back to 3000 BC in China. It is currently produced in countries such as Turkey, Switzerland, Greece, Spain, France, the United States, South Africa and New Zealand. Spain is an important producer, being the Mediterranean basin where its cultivation began.

Nutritional benefits of Apricot

Compared to other fruits, its energy intake is quite low, given its high amount of water and modest contribution of carbohydrates. Noted for the abundance of fiber, which improves intestinal transit, and its content in provitamin A ( beta-carotene), antioxidant action. Its mineral content is no less important, since it is rich in elements such as potassium and, to a lesser extent, in magnesium and calcium, the latter of worse use than that which comes from dairy or other foods that are a good source of such mineral. Beta-carotene is transformed into vitamin A in our body as it needs it. This vitamin is essential for vision, good condition of the skin, hair, mucous membranes, bones and for the proper functioning of the immune system, in addition to having antioxidant properties. Potassium is a mineral necessary for the transmission and generation of nerve impulse and for normal muscle activity, in addition, it is involved in the balance of water inside and outside the cell. Magnesium is related to the functioning of the intestine,

Mode of consumption of Apricot

apricots are usually consumed fresh, although jams or jams with this fruit are also characteristic, as are dried apricots, dried apricots that are used in dessert recipes or eaten alone accompanied by some sweet wine from the earth.

In pastry they are used for the preparation of cakes, ice cream and desserts such as crumble .

In salty recipes, combine with pork, lamb, poultry and game, which accompanies sauces and fillings.

lemon-slice

Dehydration

Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.

harvest

whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer

strawberry

Lyophilization

Removes the water by freezing and sublimation –vacuum at 30ºC.

cooking

chopped fruit

The fastest way to reach results is to monitor the progress you make.

fresh-juice

Spray-Dry

Transforms the fruit into pulp whitch is easily rehydrated.

snowflake

frozer

Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

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