Apricot

Apricot is a stone fruit. Its flesh is sweet, not very juicy, firm, and quite soft inside. The fact that it was easy to eat led to it being much appreciated centuries ago: this fruit first appeared in China at the beginning of the last millennium.
Rich in vitamin C, in potassium and in fiber, its sodium and fat levels are very low.

Our apricots are selected for their quality. Their development is closely monitored to control the ripening process, and so that a perfect degree of ripeness is reached during shipping.

Choose round apricots that are rather firm with as much orange colored surface as possible. Surprisingly, it is not the red splotches that indicate the degree of maturity of the apricot, but its smell and its softness.

Store your unwashed apricots in the fridge, and cover the ripest ones. They can be kept for up to a week. Store the greenest ones at room temperature until they react to slight pressure from the hand.

To open your apricot easily, cut the fruit lengthwise around the stalk, and twist it slightly to separate both halves. You can use the ripest apricots to prepare jam, mashed fruit, or pies.