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The apricot has a round to oval shape; its colour can be yellow to orange with a red blush covering the area that is directly exposed to the sun; sizes range from 4 to 8 cm. The skin is soft, velvet-like and has a nose over the whole fruit. The flesh can be white, yellow or intense orange, is very juicy and has a particularly nice taste and perfume.

Apricots originate in the North East of China, very close to the Russian border. The Romans brought them to Europe around 70 BC. 
Nowadays, apricots are grown mainly in the South East of Spain and the rest of the Mediterranean countries; they are even grown in countries like Austria and Switzerland.

Apricots’ energy value is 47 kcal per 100 grams, meaning that an apricot of an average size with a weight of 65 grams would only account for 30 kcal.
The orange colour of the apricot is due to its content in carotene that varies between 1.5 and 3 mg per 100 grams (the more intense the colour, the higher the content). It has a high concentration of vitamin A, becoming a top leader fruit for this vitamin. It also contains vitamins C, B and E. It is also rich in minerals (ranked after bananas but before grapes or oranges), contributing with iron, potassium, phosphorus, magnesium and calcium.

Recommendations of conservation and consumption
Keep apricots in the fridge and eat at room temperature to enjoy all hints of taste and aroma. Eaten at its optimum point of ripeness, it is a delicious and highly digestive fruit.
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