abrikozen

Abrikozen, known in English as apricots, are the fruit of Prunus armeniaca, a small deciduous tree in the Rosaceae family. They are native to the regions of China and Central Asia and have been cultivated for thousands of years. The fruit is usually small to medium, with smooth orange flesh and a reddish blush on the skin. It is typically eaten fresh but is also dried, canned, or made into jams, jellies, and desserts. Abrikozen contain dietary fiber and are a source of vitamin A and vitamin C; they also provide potassium and other minerals.

Abrikozen trees require a warm temperate climate with hot summers and cool winters. They flower early in spring and can be damaged by late frosts. They are grown in Europe, the Mediterranean, the Middle East, and parts of Asia and North America. Leading producers include Turkey, Iran, and the United States (primarily California), as well as Uzbekistan, Italy, and Spain. Harvesting is typically in late spring to mid-summer, depending on the region.

Commercial cultivars include freestone and clingstone types; freestone varieties separate from the stone easily, which is desirable for processing. Fresh abrikozen have a short shelf life and deteriorate quickly; they should be stored in a cool place or refrigerated. Dried abrikozen are common and may be treated with sulfur dioxide to preserve color; they are energy-dense and can contribute to sweetness in dishes.

Seeds inside the pit contain amygdalin, which can release cyanide if crushed and ingested in significant quantities; avoid eating pits. Overall, abrikozen are versatile and valued for taste and nutritional content.