Apricots

Apricots are small, rounded fruits with a soft, slightly velvety skin and a sweet-tart flavor. They grow on trees and have a long history: apricots originally come from Central Asia. From there people brought them to other parts of the world many hundreds of years ago. Today apricots are known almost everywhere, especially in warm regions.

Where do apricots grow?
Apricots thrive best in areas with warm summers and not-too-wet winters. Important growing regions include:

When are apricots available?
Fresh apricots have a summer season. In Europe they are usually available from late May to August, depending on variety and weather. Because of international trade you can often find apricot-like fruits for longer in the market, since they come from different countries with slightly staggered seasons. There are also dried apricots, jams or canned fruits available year-round.

What varieties and variants are there?
Apricots come in many varieties. A variety is like a "family" of the fruit with certain characteristics, for example sweet taste, lighter or darker color tone or how firm the flesh is. Some common differences are:

Special notes
When you buy apricots, you can tell if they are ripe by their color and scent: ripe apricots smell sweet and yield slightly to gentle pressure. Unripe ones are harder and less aromatic. For children apricot is a good snack: sweet, juicy and easy to eat, provided the hard pit (stone) is removed or set aside.

In summary: apricots originally come from Central Asia, are today grown in many warm regions of the world and exist in numerous varieties – from firm fruits for transport to especially juicy varieties for fresh consumption. The fresh season is usually in summer, but dried or preserved apricots are available year-round.

Apricots (raw) are the ripe fruits of the apricot tree (Prunus armeniaca) and belong to the family Rosaceae. When eaten raw they are characterized by a soft, juicy fruit structure, a smooth to slightly velvety epidermis and an oval to rounded shape. The fruit consists of three main compartments: skin (epidermis), flesh (mesocarp) and the stone casing (endocarp), which surrounds the hard-shelled seed. Exact size, color and sweetness vary by variety and degree of ripeness.

Chemical composition and nutritional values
Raw apricot flesh consists mainly of water (typically 85–88%) and contains carbohydrates as the main dry matter, predominantly in the form of free sugars such as fructose, glucose and sucrose. Energy content is around 40–48 kcal per 100 g of fruit. Other significant nutrients are:

Secondary plant compounds
Apricots contain a range of bioactive secondary plant compounds. These include carotenoids (mainly beta‑carotene and lutein), which contribute to the orange coloring and have antioxidant properties. Flavonoids and phenolic compounds are found in the flesh and especially in the skin, where they inhibit oxidative processes and influence flavor components. The concentration of these compounds typically increases with ripeness and varies by variety.

Processing and storage
Raw apricots can be stored fresh, with cooling (at about 0–4 °C) extending shelf life to several days up to two weeks. The fruit is sensitive to bruising and rapid water loss; suitable packaging and gentle handling reduce quality losses. Common processing methods include canning, drying (in which water is removed and sugars and nutrients are concentrated), freezing and processing into juices or purees. During drying fiber and sugar contents per unit weight increase, while vitamin C is significantly reduced.

Health aspects
Consumption of raw apricots provides vitamins, minerals and antioxidants that can have positive effects on visual function (through vitamin A/beta‑carotene), skin health and oxidative protection. The high potassium content supports electrolyte balance and cardiovascular functions. People with sensitive stomachs should be cautious about consuming large amounts, as the sorbitol and fiber content may cause digestive discomfort in some individuals.

Risks and warnings
It is important to distinguish between the flesh and the apricot kernel. The kernels contain amygdalin, a cyanogenic glycoside that can release prussic acid (cyanide) upon enzymatic hydrolysis. Consumption of large amounts of bitter apricot kernels can therefore be toxic; the sweet kernels of commercial varieties contain significantly less amygdalin. Raw apricots themselves do not pose a cyanide risk when consumed normally, as long as kernels are not accidentally crushed or eaten in large numbers.

Sensory and culinary use
Raw, apricots have a balanced acid-sugar ratio that ranges from mildly tart to very sweet depending on the variety. The soft texture and aromatic volatile profile make them suitable for fresh use in salads, desserts, smoothies and as raw snacks. The skin contributes significantly to the flavor and to the content of secondary plant compounds; it is usually edible.

In summary raw apricots are water-rich fruits with moderate energy content, rich in beta‑carotene, vitamin C and potassium as well as various secondary plant compounds. They can be enjoyed fresh or processed in many ways, but require gentle storage. Attention should be paid to consumption of the kernels as food because of the amygdalin content, especially in large amounts.