Organic Apricot

There are over two thousands varieties of apricot. Apricots are summer fruits and taste best when the weather is hot and dry.

Apricot attracts a wide range of diseases and pests. Organic farmers use nontoxic controls such as:

• Plant disease resistant varieties
• Use wasps and sex pheromones to interrupt the matting of the oriental fruit moth.
• Spraying the fruit with natural products to control rot

What to look for?

• Look for ripe apricots that are not mushy.
• They should be fragrant, with aromas of citrus and even cinnamon.
• The flesh should be juicy and sweet. It should have fine texture.
• Consider to buy dried apricot outside the prime season. Dried apricot which is picked at peak ripeness often tastes better than fresh apricots which are picked out of peak season.

Storage and preparation tip:

• Apricots are ready to eat as soon as they become soften. They will keep for just few days.
• You can store apricot in the freezer for later use. You need to cut them in half and pit them. Put the flesh in a freezer bag and cover the flesh with enough orange juice.

Cooking with Apricot:

Apricots blend with other flavor well. Apricot juice and purees are often used to make sauces for many dishes. Apricots are added to salad and desserts as well. The acidity flavor of apricot enlivens veal, lamb, chicken and duck. Dried apricots are added to the couscous and rice.

Apricot Nutrition Facts:

Apricots are high in fiber, potassium, vitamin A and vitamin C.