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  Organic Apricot

Name - Apricots dried
Botanical Name - Prunus armeniaca
Family Name - Rosaceae

   Introduction

Dried Apricots are a popular product worldwide. The methods of drying apricots vary from simple sun drying through solar drying to large-scale artificial dryers. The traditional sun drying of apricots involves de-stoning the fruit and placing it on flat rocks for approximately six to nine days. This produces a dried fruit with an uneven dark brown color and a though, lathery texture. Apricots are a good source of vitamin A. Apricots are high on beta-carotene activity which makes them good for the heart.


   Description

Apricot is a moderate, light, or strong orange to strong orange yellow colored edible fruit of the Prunus armeniaca - a deciduous Asian tree, which have alternate leaves and clusters of usually white flowers. The fleshy fruit encloses a hard nut surrounding a droplet-shaped, reddish-brown seed or pit. Its' size ranges from small (about 25–30 g per fruit) to large (100–130 g). Their flavor is almost musky, with a faint tartness that is more pronounced when the fruit is dried. Some people think of the flavor as being somewhere between a peach and a plum, fruits to which they're closely related.


   Uses of Apricot

  They can also be consumed in dry form, used in a pastry, eaten as a jam, or distilled into    brandy and liqueur. It can be used to lend a Middle Eastern flavor to chicken or vegetable     stews, add some dried diced apricots.
  The nutrients present in apricots can help prevent a number of diseases related to the heart     and the eyes.
  Apricots contain ample amounts of the carotenoid, lycopene, also found in green tea, which is     an ideal nutrient to help prevent the development of prostate cancer in human beings.
  Dried apricots are an excellent source of iron. Thus enhances the production of hemoglobin in     the body.


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