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The apricot also known as damask or clingstone peach, is the fruit of the apricot tree, tree of the family of the Rosy ones. This family includes more than 2.000 species of herbaceous plants, shrubs and trees distributed by moderate regions of the whole world. The principal European fruits, in addition to the rosebush, belong to this big family. The fruit has the juicy, firm meat and with a delightful sweet flavor.



The apricot was named originally Prunus armeniaca because the Romans it introduced in Europe from the distant east route Armenia. He is a native of the temperate zones of Asia, North Korea or Manchuria, although the first references on his cultivation go back to 3000 B.C. in China. At present it takes place in countries like Turkey, Switzerland, Greece, Spain, France, the United States, South Africa and New Zealand. Spain is an important producer, being the Mediterranean basin where his cultivation began.

The most outstanding varieties are:

Bulida: it is a Spanish variety of big fruits and with a slightly deep rut. His skin is yellow and his meat, sweet, juicy and perfumed. It is gathered at the beginning of June.

Canine: Spanish fruit variety, with almost round form and big or very big size, of yellow or orange skin. It is gathered in June.

Nancy: it is a fruit of very big size, a little inflated in the base, almost spherical and dented in the peak. His skin is of yellow color I pray with red seams and his skin presents small bulkiness. The meat has copper color, it is perfumed and of thin, sweet flavor and a little acidic. It is gathered in July and there are fruits of very good quality.

Paviot: there are fruits of very big size, of intense orange and red color. His meat is yellow, it dies and agreeably. It is gathered in July and August and provides a few fruits of very good quality.

Moniquí: it is a variety of big size. The fruit is egg-shaped and beaten, with whitish skin and turgid, beefy pulp and of extremely sugary flavor. It is the variety most appreciated in the center of Spain. It matures at the end of June or beginning of July.

Currot: It is the earliest commercial variety that appears on the market. There are fruits of small size, delicate skin of white - rosy color, with whitish, slightly beefy pulp and flavor I acidulate. They usually preripen before his commercialization since newly harvested they lack gustatory value.

Red Galta: in Castilian it means red cheek, possibly be the variety most commercialized and more consumed in Spain. It possesses an attractive skin, reddish half and yellow or orange half, and his pulp is orange and of sweet flavor.

Broom: one of the most precocious varieties that appears on the market. The fruits have spherical form and his skin is whitish. The beefy pulp has white color and soft and delicate flavor.

Mitger: variety that is characterized by the size of his fruits, concerning 50-55 mm. His skin is thin, soft and velvety, and his white, sweet and juicy meat. They appear on the Spanish market at the end of May.


The most sweet and juicy apricots can be from spring ends till the end of the summer, that is to say, between May and September. The pink tonality that acquires the Indian skin a sweetness excess in the fruit.


It forms: it is a drupe rounded with velvety skin, a typical rut in the average part and a seed in the shape of almond inside the fruit.

Size and weight: small, big or very big, according to the variety, although of minor size that a peach. The most common commercialization calibers range between the 35 to 55 millimeters in diameter in the equatorial section of the fruit. The weight of an apricot is of about 50 grams. A normal ration considers three apricots to be approximately 150 grams, that is to say.

Color: the tones of his skin change according to the variety between reddish, white and yellow or orange. To the tact it is soft and velvety.

Flavor: the pulp has an exquisite sweet flavor when the apricot is mature.


The apricots are a few very delicate fruits, therefore they have to talk each other with big care and precaution. A small blow with the fingernail or a strong pressure with the fingers, harms him, stains it and gives place to his rapid rottenness. It is in his ripeness point when, on having pressed the fruit gently between two fingers, a soft consistency is appreciated. The apricots have to be taken very mature so that they have all his delicacy and all his aroma. The gathered ones before this point are not sweet and only they mature a little. It is advisable to avoid those who are wrinkled. Already mature, they can keep in the refrigerator in a pierced plastic bag.

Composition for 100 grams of eatable portion
Calories 39,7
Carbohydrates (g) 9,5
Fibre (g) 2,1
Potassium (mg) 290
Magnesium (mg) 12
Provitamina A (mcg) 27
Vitamin C (mg) 7
mcg = micrograms

Compared with other fruits, his energy contribution is quite low, considering his high quantity of water and modest contribution of carbohydrates. He stands out for the fibre plenty, that it improves the intestinal transit, and his content in provitamina A (beta - caroteno), of antirust action. His mineral content is not less important, since it is rich in elements like the potassium and, in minor proportion, in magnesium and in calcium, the last one of worse use than the one that comes from the milk or other food that are a good source of the above mentioned mineral. The beta - caroteno transforms in vitamin A in our similar organism this one needs it. The above mentioned vitamin is essential for the vision, the good state of the skin, the hair, the mucous membranes, the bones and for the good functioning of the immune system, in addition to having antirust properties. The potassium is a mineral necessary for the transmission and generation of the nervous impulse and for activity muscular normal, also, it intervenes in the water balance inside and out of the cell. The magnesium is related to the functioning of intestine, nerves and muscles, is part of bones and teeth, improves the immunity and possesses a soft laxative effect.

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