Apricot originally happens to be from China, but it arrived in Europe via Armenia, hence it’s very scientific name Prunus Armeniaca draws its origin from Armenia. Apricots are basically drupes that are smaller than peaches, and softer than plums. When it is ripened, it develops a sweet-tart flavour. While in term of its appearance, they are small golden, orange in colour, with a velvety skin and flesh, though not that juicy, but definitely sweet and smooth. They have a musky flavour, with faint tartness that happens to be very prominent when dried. Apricots need ample sunshine for its growth, hence its availability is relied upon the Mediterranean region. Although the dried ones are available throughout the year. Now coming on to its consumption, it can be consumed raw as well as in the dried form, and are also used in the preparation of jams, juice, squash, jelly and many more.
One should purchase apricots only in the season, which happens to be mid-May through mid-August, in the northern hemisphere, while in the southern hemisphere, it is available from November to January. Always examine the texture, which should be firm and colour of the apricot at the time of purchase.
There are no said side effects in consuming apricots, apart from some common allergies that might trigger in some people. However, there is a certain concern in regard to the dried ones as it contains sulfites, which is said to be a triggering agent to asthma, therefore, people suffering from asthma are said to keep at bay from the dried ones, rather they should consume the fresh ones.(3)
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