Apricot

The apricot (Prunus armeniaca) has an origin that dates back to the region of Armenia, from which it takes its scientific name. Although the apricot is native to the area that includes parts of Central Asia and the Caucasus, its cultivation has spread throughout history to many other parts of the world.

Historical Origins:

• Central Asia and the Caucasus: The apricot is believed to have originated in this region, with evidence of its cultivation in what is now Armenia, Turkey, and other nearby areas. Ancient Armenians and Persians were already cultivating apricots and using them in their diet.
• Spread through Trade Routes: The apricot expanded to other regions thanks to trade routes, such as the Silk Road. It was introduced to the Mediterranean by Phoenician and Greek traders, and later spread throughout Europe during the Roman era.
• Introduction in Europe and the New World: In Europe, the apricot was adopted and cultivated in gardens and orchards. During the colonization of the Americas, apricots were brought to the New World, where they adapted to various climates and growing conditions.

• Modern Cultivation: Today, apricots are grown in many parts of the world, especially in regions with temperate climates. The main apricot producers include the United States (especially California), Turkey, Iran, and Spain. Thus, although the apricot has its roots in Central Asia, its cultivation and consumption have globalized over the centuries, becoming a fruit appreciated in diverse cultures and regions.
• Climate: The apricot thrives in temperate climates with well-defined seasons. It requires cold winters to break bud dormancy and bloom properly in spring. However, it is also sensitive to late frosts that can damage the flowers.
• Planting Season: Planting is generally carried out in spring or autumn, depending on the local climate. It is essential that the plants are well adapted to the region's climatic conditions.
• Ripeness: Apricots are ready to harvest when the skin changes from green to orange-yellow and the fruit yields slightly to pressure. The exact harvest time varies depending on the variety and climatic conditions.
• Post-Harvest Handling: After harvest, apricots must be handled carefully to avoid damage. They can be stored at cool temperatures to extend their shelf life.

Apricot is a nutritious fruit that offers a variety of health benefits due to its vitamin, mineral and antioxidant content.

Vitamins:

Vitamin A: Apricots are an excellent source of provitamin A (beta-carotene), which is essential for eye health, immune function, and skin health. A serving of apricots covers a good portion of the recommended daily intake of vitamin A.

Vitamin C: This vitamin is crucial for the immune system, skin health, and iron absorption. Apricots contain a moderate amount of vitamin C, contributing to cellular protection and tissue repair.

Vitamin E: It acts as an antioxidant, protecting cells from damage caused by free radicals. Apricots provide a modest amount of vitamin E.

Minerals

Potassium: It helps regulate blood pressure, fluid balance, and muscle function. Apricots are a good source of potassium, contributing to maintaining cardiovascular health.

Iron: It is essential for the production of hemoglobin and the transport of oxygen in the blood. Although apricots are not a very high source of iron, they contribute to the daily intake of this mineral.

Calcium: It is important for bone and dental health. Apricots provide a small amount of calcium.

Magnesium: It helps with muscle and nerve function, as well as regulating heart rhythm. Apricots contain a moderate amount of magnesium.

Dietary Fiber:

Fiber: Apricots are a good source of dietary fiber, which is important for digestive health. Fiber helps keep the digestive system functioning properly, prevents constipation, and may help control blood sugar levels.

Antioxidants:

Carotenoids: In addition to beta-carotene, apricots contain other carotenoids such as lutein and zeaxanthin, which are beneficial for eye health and protection against degenerative diseases.

Polyphenols: These compounds have antioxidant properties that help combat oxidative stress and inflammation in the body.

Natural Sugars:
Apricots contain natural sugars, such as fructose, which provide quick energy and are a healthier alternative to refined sugars.
Approximate Nutritional Information (per 100 g of fresh apricots)
Calories: 48 kcal
Proteins: 0.5 g
Fats: 0.5 g
Carbohydrates: 12 g
Fiber: 2 g
Sugars: 9 g

Apricots, whether fresh or dried, are a healthy and tasty option that can be part of a balanced diet. The variety in their nutrient content also allows them to contribute to several aspects of health, from the immune system to digestion and eye health.

Our apricots are available from May to the first part of September. We are planting new varieties every year and we have selected the most suitable areas of Aragon and Catalonia for our apricot crops. The unbeatable climatic conditions in this region are optimal to guarantee the characteristic color, hardness and better flavor.

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