Fresh apricot

Fresh apricot is a small, round, and juicy fruit, with a thin and velvety skin that ranges in shades from pale yellow to deep orange. Its flesh is sweet and slightly acidic, with a soft and fleshy texture that makes it ideal for use in both sweet and savory recipes.

Originating from temperate regions of Central Asia and the Caucasus, the apricot has been cultivated for thousands of years and is very popular in the Mediterranean diet. Currently, it is grown in many parts of the world, including Spain, Latin America, the United States, and Southern Europe.

Regarding its nutritional properties, fresh apricot is an excellent source of vitamin A, vitamin C, antioxidants, and dietary fiber. It helps improve eye health, strengthen the immune system, and promote digestion. Furthermore, it is low in calories and contains minerals such as potassium and iron.

In Latin America, fresh apricot is also known by various names depending on the region, such as:

• Damascos (Chile, Argentina)
• Chabacano (Mexico)
• Albaricoque (widespread in several countries)

This ingredient is ideal for preparing jams, desserts, salads, and can also be used in sauces for meats or as a fresh topping for yogurts and cereals.