Apricot halves in light syrup

Apricot halves in light syrup are peeled and halved apricot pieces, preserved in a sweet and delicate solution of sugar and water. This ingredient maintains the soft texture and characteristic flavor of fresh fruit, offering a perfect combination of sweetness and acidity. It is widely used in baking and desserts, as well as in various recipes that require a fruity and juicy touch.

The apricot is a fruit native to Central Asia, although its cultivation and consumption have spread widely throughout Europe, America, and other temperate regions. In cooking, apricot halves in light syrup provide a practical and delicious ingredient for preparing pies, fruit salads, yogurts, ice creams, and savory dishes with a sweet touch.

Properties: Apricots are rich in vitamins A and C, antioxidants, and fiber, although in syrup their nutritional profile changes due to the addition of sugar. However, they retain some of their natural flavor and are a convenient option for incorporating fruit into different preparations.

Synonyms in Latin American Spanish: Mitades de damasco en almíbar ligero (Argentina, Chile, Uruguay), mitades de chabacano en almíbar ligero (Mexico), mitades de damasco en almíbar (Venezuela, Colombia).