Basking in the sunshine
Apricots (known as “Marillen” in Austria) thrive only in warm, dry climates. These delicate fruits, with their characteristic velvety skin covered in fine, soft fuzz, ripen between June and September, depending on the variety. The sun-kissed side often blushes reddish or develops charming freckles. Their flesh ranges from creamy white through golden yellow to rich orange-red.
Dried apricots
Dried apricots pack nearly five times the nutritional punch of fresh ones, though they’re also five times more calorie-dense. Nonetheless, eaten in moderation, they remain a wholesome snack. Unsulphured varieties turn appealingly brown during drying, retaining their natural sweetness and a pleasantly firm texture, with better vitamin preservation. Many commercially available apricots are treated with sulphur dioxide to extend their shelf life, keeping them bright orange. However, this process can trigger nausea in those with sensitive digestion or sulphite allergies and may provoke asthma attacks in sufferers.
Nutritional treasures
Rich in dietary fibre, apricots support digestive health for everyone, even babies and toddlers. They work as a natural diuretic whilst boosting immunity through their carotene and vitamin C content. The B vitamins and magnesium strengthen your nervous system, vitamin E offers protection against UV damage and arterial plaque, whilst vitamin A promotes healthy vision and radiant skin.
Hidden hazards within
The apricot stone contains an almond-shaped kernel with a delightful marzipan aroma. Varieties produce both sweet and bitter kernels, with the bitter ones containing amygdalin – a compound that releases hydrogen cyanide during digestion. Consuming large quantities can cause poisoning, potentially fatal in severe cases. The marzipan substitute persipan and liqueurs made from the kernels are harmless; they are produced using special processes.
Purchase & storage
Choose apricots with smooth, firm skin. When they release their sweet, delicate fragrance, they are ripe and at their best. Although they keep for a week in the refrigerator, they lose some of their aromatic nuances there. For the finest flavour, store them at room temperature and enjoy them promptly.
