The apricot is a stone fruit of sweet flavour and highly consumed in the world, it is considered to be the little brother of the peach. It is used in the kitchen, or as a fresh fruit or as a juice. It comes originally from the temperate areas of Asia that was brought to Europe through Armenia. As the peach it presents a high percentage of water and low percentage of carbs. Among the most important nutrients you can find fiber and provitamins A, a powerful antioxidant. It is also a very good source of potassium, key element in the nervous system as well as in our muscular constitution, but also a good source of magnesium that helps intestines. Apricots are usually used as dessert fruit when they reach a high point of ripening. Before reaching it they can be used pickled and be used as condiments for cold meats. They can be poached in sugar and soaked into Brandy or Almíbar. In Austria it is common to do so and eat them along some melt butter. Boneless and divided into quarters they will be perfect for your salads.
In Spain every year 200.000 tonnes of apricots are produced, of what 60% only in the Region of Murcia, that is to say that more or less 120.000 tonnes are produced right here in Murcia meanwhile the rest in regions of the southern east and up north in Zaragoza. Murcia’s exportations got over 50 million euros last year by one of the biggest crop in Spain representing almost 9000 hectares, which is 50% of the national crop dedicated to the apricot and the double of what the comunidad of Valencia has. Spain reaches the 2nd spot of world production for this fruit, just behind Turkey the absolute king in this market with more than 500.000 tonnes of production.