Apricots

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Apricots – a fruity summer delight

Small, round, orange and, ideally, sweet: apricots are available from June to August and, in Switzerland, almost always come from Valais. They make the perfect ingredient for jams, cakes and muesli and are noted for their high vitamin C content. They also have many other health benefits. Find out lots of interesting facts here!

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Originally from southern Europe and Asia

The apricot originates from southern Europe, western Asia and China. The first trees were planted in Europe in the 15^th century, although the fruit of that time cannot be compared with the fruit of today. Present-day apricots are hybrid varieties from the 19^th century, created by crossing different prunus species from Europe and Asia.

Health benefits

Apricots are not only delicious but also particularly healthy.

1. A high vitamin and mineral content, especially vitamins A, C and E, as well as potassium, magnesium and calcium. These nutrients are important for healthy skin, hair and nails.

2. Anti-inflammatory properties: apricots can help relieve pain and inflammation.

3. Antioxidant properties: apricots protect and promote health.

4. Dietary fibre: the indigestible plant fibres can regulate bowel movements and prevent constipation.

5. Antibacterial properties: this means they can kill germs and prevent infections.

Correct storage

Apricots lose their freshness when stored, so they should be eaten as soon as possible. They will stay fresh for up to two weeks in the fridge at 2-4°C. It’s best to store them separately, as they can lose their flavour if placed next to other fruit and vegetables.

Take care with the kernels

Adults frequently tell children that they shouldn’t eat the “almonds” contained in apricot kernels because they are poisonous. However, it is not entirely clear whether this is really true. While excessive consumption can certainly lead to poisoning, it is assumed that most people will find the bitter substances in the “almonds” unpleasant and spit them out immediately.

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