Apricots

Apricots

  • Key Technical Specifications & Characteristics

    • Botanical Classification:Family Rosaceae, Genus Prunus.
    • Fruit Morphology:Nearly smooth to slightly pubescent skin, ranging from yellow to reddish-orange. Contains a single, large flat stone (pit).
    • Flavor Profile:Ranging from tart (early season) to very sweet (late season) and aromatic, depending on variety.
    • Nutritional Value (per 100g raw):48 Calories, 11% carbohydrates, 1% protein, ~11% daily value (DV) of vitamins A and C.
    • Variety Examples:
      • Blenheim:Popular, sweet, soft flesh.
      • Early Cot:Tart and firm, early season.
      • Moniquí:Large, yellow-pale orange with red stripes, very sweet.
    • Quality Standards (Marketable):Fruit must be sound, clean, and free of defects or pest damage, with at least 30% of the surface showing characteristic color.
    • Hybrids:Aprium (75% apricot, 25% plum), Pluot (75% plum, 25% apricot)