Apricots - the most eagerly awaited fruit in summer
That golden-orange flesh and velvet skin make apricots irresistible.
Although they originated in China, it was Armenia that introduced them to Europe, hence their scientific denomination Prunus armenaica.
When selecting apricots, look for deep orange ones and avoid the light-coloured and yellow ones. To get the best antioxidant effect, choose fully ripe ones. Avoid those with very soft spots and brown dots because these are signs of being overripe.
Store them for two-three days at room temperature, in a dark, dry and cool place. They may be good to eat for up to three weeks, though.
They are a good source of fibre, which helps digestion. Apricots are the best fruit for constipation and problems with the digestive system, like diverticulosis. Eat dry apricots if you have constipation as they have more fibre than the fresh ones and will be more beneficial. This fruit is also a well-known aide in the fight with intestinal worms.
Apricots are a great source of vitamins A and C, as well as fibre, potassium and tryptophan. They also contain an enviable amount of vitamins from the B group, E and PP. They are rich in carbohydrates, the majority of which are pectin substances and some easy to absorb sugars - fructose, glucose and maltose.
Apricots can be eaten fresh or dry, but they can also be used in desserts and jams. The fruit can also be distilled for the production of rakia and liqueurs. The apricot nectar is among the best.
The essential oils from apricot stones are traded as bitter almond oil. Turkey, Italy, Spain Greece, the USA and France are the leading producers of apricots.
The nutritional values and benefits of apricots are endless and it is hardly surprising that dry apricots are at the top of the food list of NASA astronauts.