But what is this little sun-soaked fruit that announces summer? Low in calories, apricot is popular with those who watch their weight, the benefits of apricot. Rich in provitamin A, iron and copper, it also makes athletes happy. When consumed fresh, apricot is full of benefits for our body.
Apricot is one of the top 5 fruits most consumed by the French in summer (along with strawberries, cherries, melons and peaches). This fleshy, orange-colored fruit is 3 to 5 cm wide. The apricot must be harvested ripe, because it no longer ripens once picked. Its flesh is firm, juicy, sweet and fragrant. Apricots are very popular fresh, but they are also eaten dry. It is also used in the preparation of jams, drinks, pastries and various savory dishes.
Apricot is the fruit of the apricot tree (Prunus armeniaca). He weighs 45 g on average and its high season is from May to August. More or less large depending on the variety, it retains a characteristic orange tint, often spotted with red, and a downy skin.
With an average calorie intake, apricot is one of the fruits richest in provitamin A (or beta-carotene) : two fruits provide almost 100% of our daily needs. So bite into the apricot to enjoy its delicious benefits.
Apricot: Identity card
- Vernacular name: Apricot bunchosie
- Scientific name: Prunus armeniaca
- Family: rosaceae
- Season: June to August
- Producing countries: Turkey, Iran, Uzbekistan, Algeria, Italy, Pakistan, Ukraine, France, Spain, Japan
- Varieties: Bergarouge, bergeron, Provence orange
The little story of the apricot
Originally from Asia (China), the apricot was introduced to the West by Alexander the Great. The Arabs then propagated it in the Mediterranean basin. In Spain, the favorable climate allowed the apricot tree to establish itself durably.
But this unanimously appreciated fruit has met difficulties in establishing itself on French territory. Imported from Italy in the 15th century, the apricot tree did not make its entry into the vegetable garden of Versailles until under Louis XIV, two centuries later, thanks to La Quintinie.
Apricot is a remarkable source of provitamin A (or beta-carotene) and an appreciable source of iron and magnesium. It is a perfectly digestible fruit. Its assimilation is favored by its soft consistency and its slightly acidic flavor, which stimulates gastric secretions. Its fibers are well tolerated and beneficial for intestinal function.
The benefits of apricot
The benefits of apricot are multiple:
- Rich in minerals : apricot contributes to mineral recharge, its high potassium content allows better elimination of toxins.
- Valuable during pregnancy : a supercharged fruit, apricot promotes cell growth in the body and helps strengthen the immune system.
- Skin tonic : apricot helps fight external aggressions and skin infections. It facilitates tanning and protects against ultraviolet rays.
- Eye protector : this fruit helps prevent age-related macular degeneration in seniors.
- Useful against anemia : apricot iron and copper help the formation of hemoglobin in the blood. Apricot stimulates the body and fights against anemia which can lead to feelings of weakness and fatigue.
- Good for digestion : rich in fibers particularly well tolerated by the body, apricot has a beneficial effect on intestinal functioning. Its pectins regulate transit and are well supported by fragile intestines. Apricot is one of the first fruits babies can eat.
- Valuable against cough : the apricot kernel is a natural remedy for bronchitis and coughs. In infusion, the leaves of the apricot tree are excellent for fighting angina and reducing sore throats.
Baked apricots recipe
Ingredients per person:
- 3 apricots
- The juice of ½ lemon
- 50 g ricotta
- A few drops of orange blossom water
- 1 C. to c. honey
- ½ tsp. to c. edible lavender flowers
Instructions
- Preheat the oven to 200 ° C (th. 6 or 7).
- Wash the apricots and cut them in half. Remove the core.
- Mix the lemon juice with the ricotta, orange blossom water and honey.
- Stuff the apricots with this mixture and wrap them in a sheet of baking paper. Bake in a gratin dish for 40 min.
- Out of the oven, sprinkle with lavender flowers and serve immediately.