Apricot purée

Apricot puree is a culinary preparation made by mashing the pulp of the apricot, a small, round fruit with a sweet and slightly tart flavor, and a soft, juicy texture. This puree is commonly used in baking, sauces, desserts, and as a filling in various recipes, providing a fresh aroma and a characteristic flavor that complements both sweet and savory dishes.

The apricot (Prunus armeniaca) originated in Central Asia and has been cultivated for thousands of years in regions such as Armenia, from which its name derives, and later spread throughout Europe and the Americas. Its production is common in Mediterranean countries and in temperate zones of Latin America.

Apricot puree is rich in vitamin A, vitamin C, and dietary fiber, in addition to containing natural antioxidants that help improve digestion and strengthen the immune system. Thanks to its low fat and calorie content, it is a versatile and healthy ingredient for various culinary preparations.

In different Spanish-speaking countries, apricot puree may be known by various names, such as pulpa de damasco in Mexico and other regions of Latin America, and simply puré de damasco in some countries in the southern part of the continent. Both terms are used to refer to the same preparation made from this fruit.