The apricot is a stone fruit and is botanically a rosaceous plant.
It originated in China and today is cultivated in the Mediterranean region; particularly in Italy and Spain. However, the largest apricot cultivation area is located in eastern Turkey. Switzerland’s main apricot cultivation area is in the Valais. Apricot fruit blossoms open early each year, thus complicating cultivation due to the apricot’s sensitivity to frost.
Season: From June to August
Nutritional Value: Apricot – Swiss food composition database
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Fresh apricots provide lots of beta-carotene and potassium. Also dried apricots contain many valuable substances.
1 portion a day corresponds to:
Four small apricots or one and a half large apricots