The apricots They are one of the most appreciated stone fruits of the season, thanks to their sweet flavor, pleasant texture, and abundant health benefits. Although their consumption is common in many regions, few people know the richness of varieties of apricots that exist and the subtle differences that make them unique. Discover below their types, characteristics, and everything you need to know to choose the best option for both consumption and cultivation.
Where does the apricot come from and what makes it special?
El apricot (Prunus armeniaca) is a tree of the Rosaceae family, which includes more than 2.000 species of trees and shrubs. Native to temperate Asia—mainly China, North Korea, and Manchuria—it was brought to Europe via Armenia, where the Romans began its cultivation and western distribution. Its cultivation now extends across large areas of Europe, especially in the Mediterranean, with Spain being one of the main producers.
The apricot tree stands out for its sturdiness, developed canopy and drought resistance, although it is sensitive to late frosts. It measures between 3 and 4 meters in height, has numerous branches and requires harvesting at full maturity so that the pulp develops its full potential. sweet taste and characteristic aroma.
From a nutritional point of view, the apricot is rich in iron, potassium, calcium and magnesium, in addition to vitamin B3. When fresh, it contains tannins with astringent, anti-inflammatory, and antioxidant properties, ideal for good digestion and the care of various body systems.
Main benefits and nutritional properties of apricot
The apricot stands out for its contribution of vitamins A, C and E, positioning itself as an ally fruit for the prevention of cellular degeneration. beta carotene (vitamin A) gives it its iconic orange hue, and three servings cover half of the recommended daily dose of that vitamin. As for vitamin C, five servings provide 20% of the suggested daily intake.
It also stands out for its low caloric intake (approximately 50 kcal per 100 grams), thanks to its content in fructose and glucose, making it ideal for weight loss diets. It also acts as a food antianemic and is useful for treating states of weakness, nervous disorders, skin problems, anemia and prevention of degenerative diseases.
- Nervous disorders: Benefits in periods of physical and mental asthenia, nervousness, insomnia, loss of appetite and depression.
- Eye problems: Its vitamin A content helps combat dryness and irritation of the ocular mucous membranes.
- Skin conditions: It promotes the prevention and recovery of infections, dermatitis, pharyngitis and sinusitis.
- Immune System Enhancement: Its antioxidant action strengthens the body's defenses and prevents cellular aging.
How many varieties of apricot are there?
The diversity of apricot varieties There are over 40 varieties in Europe, adapting to different regions and needs, from early to late, each with unique flavor, texture, color, and harvest time. This versatility allows both consumers and farmers to select the variety that best suits their preferences and environmental conditions.
The main varieties of apricot and their characteristics
Below are the most notable apricot varieties according to their origin, botanical characteristics, flavor, and applications:
- Bulida: A very hardy Spanish variety that adapts to all types of soil, including dry ones. It produces large, skin-friendly fruits. yellow to red plates. Juicy, sweet, fragrant and firm flesh, slightly acidic. It is wind-resistant and is usually harvested at early summer.
- Canine: Of Spanish origin, it requires moderately fertile soils. It produces large or very large, round, skin-like fruits. yellow-orange Intense. Firm, moderately fragrant flesh with good flavor and resistance to transport. It is a robust variety, tolerant to pests, and has a slightly pronounced bone.
- Nancy: Very large, almost spherical fruits with a dented base. Skin golden yellow veined with redCopper-colored flesh, juicy, fragrant, sweet, and slightly acidic. Highly prized for its preservation and commercial value, with good resistance to parasites.
- Paviot: Provides fruits of size very big (up to 9 cm in diameter), skin cream-yellow with garnets and fine, yellow flesh with a delicate aroma. It has significant commercial value and is suitable as a table fruit or for preserves.
- Moniquí: Medium-vigor tree, oval and flattened fruit, satiny skin with almost no red plaque, flesh white, juicy and extremely sugaryHighly appreciated in central Spain for fresh consumption.
- Currot: One of the first varieties to appear. Small fruit, pinkish-white skin, slightly fleshy flesh, and acidic flavor. Ideal for early markets and excellent for eating fresh, although they are usually pre-ripened before sale to enhance their flavor.
- Red Galta: Probably the most popular in Spain, with a half-reddish, half-yellow skin and orange, sweet, and juicy flesh. Highly sought-after both for the table and in the food industry.
- Broom: Variety very precocious, spherical fruits with whitish skin, white, fleshy pulp and delicate flavorIdeal for those looking for the first fruits of the season.
- Mitger: Medium-sized fruits (50-55 mm), with thin, velvety skin and white, sweet, and juicy flesh. They appear in late spring. Their pinkish hue indicates their sweetness. They are a typical option in Spanish markets at the end of May.
- Real Fino: Also known for its sweet flavor and orange pulp, it has a good size, firmness, and resistance to handling, ideal for long distances and demanding markets.
- Piano Cot: It stands out for its maturation exceptionally early, ideal for harvests that are ahead of the rest, guaranteeing presence on the market before other varieties.
Which apricot variety should you choose depending on its use?
- For fresh consumption: The varieties Moniqui, Nancy y Red Galta They are excellent options for their sweet flavor, intense aroma, and juicy texture. Large and attractive, they are perfect for impressing on the fruit table.
- To plant and grow: Choose Bulid If you are looking for validity and adaptability to different soils, Canine for its resistance and high productivity, and poppy o Real Fino for those who require fruits of great quality and exceptional size.
- For industry and conservation: Varieties like Bulid, Red Galta y Canine They are appreciated for their firmness, good preservation and ease of handling, ideal for the canning industry and long-distance transport.
Other curiosities and frequently asked questions about apricots
- How many varieties are there? The number exceeds forty, highlighting both native and introduced varieties, which provides great versatility in production and consumption in the European market.
- What is the earliest apricot? El Piano Cot and the Currot They offer the earliest fruits, ideal for getting ahead of the rest of the market.
- Which one is the biggest? El poppy and the Moniqui They are famous for their larger size, as well as the excellent organoleptic quality they present.
What are dried apricots and how are they obtained?
The dried peaches They are pitted apricot halves and sun-dried or through dryers. The dehydration process eliminates most of the water, preventing the proliferation of bacteria and allowing its preservation for months If they're stored in airtight glass jars in a dark, dry place, they retain most of their nutritional value, making them a healthy, energizing snack, ideal for athletes, dieters, or as an ingredient in baked goods and stews.
Recommendations for growing apricot trees
Proper apricot tree growth and fruiting depend on factors such as soil type, irrigation requirements, and sun exposure. To ensure a bountiful harvest:
- Choose resistant varieties and according to the local climate.
- Secure a regular watering but never waterlogged.
- Perform light pruning to aerate the canopy and promote sunlight exposure to the fruit.
- Provides compost and controls potential pests through natural treatments.
In today's market, product introduction ecological y biodynamic It also ensures maximum quality and sustainability, with varieties selected for both traditional agriculture and organic farming and Demeter systems.
History and curiosities of the apricot in culture and agriculture
El apricot It was named Prunus armeniaca because it was introduced to Europe by the Romans via Armenia. Its Latin name, "a praecox," means early flowering, a characteristic that distinguishes it from other fruit trees. Its agricultural and cultural importance is evident in areas of the Mediterranean, where it is associated with traditional landscapes and local festivals.
Currently, Türkiye, Spain, France, Italy, and some countries in the Southern Hemisphere are major producers, although its presence in home and agricultural gardens remains essential due to its nutritional and organoleptic benefits.
Apricots conquer with their Versatility, health benefits and variety of flavors and colors. Choosing the right variety guarantees the best experience for both those who grow them and those who love fresh, healthy fruit. Whether fresh, dried like apricots, or prepared in preserves and baked goods, apricots are an excellent option to incorporate into your daily diet.