APRICOTS

It is believed that apricots are native to Armenia; however, there are other theories claiming that they originated from China.

They were brought to Greece by Alexander the Great and were spread across Europe by the Ancient Romans.

The Ancient Persians had already cultivated and dried apricots and then sold them along their trade routes.

Dried apricots make a delicious snack, which can be eaten at their own; whereas, soaked apricots are added to pastries, biscuits and fruit smoothies or used as a base for making no-bake desserts.

Apricots can be used to add some variety to your cheese platters or as a side dish with pork dishes.

Apricot production is most wide spread in Uzbekistan, Turkey and Iran. In Europe, up to 95% of apricots sold originate from Turkey.

Botanically speaking, apricots are relatives of plums and cherries. The tree can attain a height of 12 metres and has a wide crown, whereas the trunk can grow up to 40 centimetres in diameter.

The majority of dried apricots are produced in Turkey. Apricots are tunnel dried at low temperatures and sulphur dioxide can be added to preserve the colour. Additive-free fruits can be recognised by their dark brown colour.

In Russia and China, as well as in the USA, apricot pits were also used in traditional medicine. Dried (and ground) pits can be added to soups, vegetable dishes, juices or cereal flakes.

Pit oil is used mostly for cosmetic products, because it moisturizes the skin and it can be used on all skin types.