sárgabarack

Sárgabarack is the Hungarian name for the apricot, the fruit of Prunus armeniaca, a small to medium deciduous tree in the Rosaceae family. The fruit has a velvety skin, usually yellow to orange with a red blush, and a sweet to tart pale flesh that surrounds a single stone.

The tree grows best in temperate climates with a winter chilling period. It is largely pollinator-dependent, often requiring bees for good fruit set. Varieties differ in ripening time, with early, mid- and late-season fruits. The crop is susceptible to late spring frosts, and common diseases include brown rot and other fungal infections. Well-drained soils and adequate sun support productive orchards.

Uses and nutrition: Sárgabarack is eaten fresh and is also widely dried as szárított sárgabarack. It is used in jams, desserts and pastries. Nutritionally, apricots are a good source of beta-carotene (vitamin A), vitamin C, potassium and dietary fiber; dried fruit concentrates sugars and calories.

Harvest typically occurs from late spring to midsummer, depending on climate and cultivar. For storage, ripe fruit is kept at room temperature to continue ripening and then refrigerated. The pits contain amygdalin; chewing or crushing the kernel can release toxic compounds, so they are not consumed. In Hungarian cuisine, sárgabarack has traditional culinary and commercial importance and is globally cultivated in suitable temperate regions.