Organic Apricots

Organic Apricots

Organic Apricots

For specific product inquiries, we would like to point out that our minimum order quantity per product is 750 kg.

Use

Dried apricots convince in fruit mixes, student food and pure, as a contrast to savory dishes.More…

Harvest

Mostly mid-July to end of August.More…

Production

Stone fruit of the apricot tree (Prunus armeniaca), also known as apricot.More…

Flavor

Sweet, fruity, spicy-aromatic.More…

Origin

Original distribution Asia Minor, also China and India are indicated as early proofs.More…

Yield

On average about 800 kg per hectare worldwide, top producers supply more than twice as much.More…

Sustainability

Like all fruit trees, apricots are good bee food. If organic farming also means that pesticides and unnecessary pesticides are not used, other insects and, last but not least, the micro-organisms in the orchards have profited from the cultivation of these fruits.More…

Special feature

Dried apricots provide a lot of vitamin A, which is good for our eyes.More…

Organic Apricots Organic Apricots

Use

The vitamin- and mineral-rich dried apricots are in demand as a metabolism-stimulating snack from the hand. They are a popular ingredient in dried fruit blends, and the aroma of nut blends is ideally complemented by the yellow fruits. Dried apricots taste good in fruit bread, yeast pastries, muesli sticks and muesli itself. When dry or soaked, they are an ideal ingredient for all kinds of rice dishes. This does not have to be the sweet rice pudding, especially in oriental rice dishes the contrast between sweet apricots and hot spices is good. Dried organic apricots are an almost classic ingredient for Arabic and Latin American meat dishes.

Production

Apricots (Prunus armeniaca) belong to the rose family, which also includes the apple tree, the pear and the plum. The apricot grows in shrub form or as a small tree with a round crown. Usually growth heights of up to 6 metres are reached, rarely up to 10 metres. In commercial cultivation, apricots are kept rather low to facilitate harvesting.

The flowers appear before the leaves of the apricot tree. They appear very early in the year, often in March. Most apricots are self-fertile. After fertilization by bees and bumble bees, the fruits develop over a period of about four to six months. Apricots are drupes, their actual seed lies in the rough, woody kernel.

Apricots love warmth. Due to their early flowering period in March, they are endangered by late frosts, which can lead to considerable crop failures. Therefore the cultivation of this type of fruit is only worthwhile in areas with a winegrowing climate. Apricots also appreciate a deep, nutrient-rich soil. Summer-dry loam and loess soils with a high humus content are ideal. Stagnant moisture makes apricots susceptible to disease.

Origin

The botanical name of the apricot “Prunus armeniaca” is based on the assumption that Armenia would be the original home of this rose plant. Other sources cite China as the original home and third sources report that the apricot was already known in India in 3,000 BC. In ancient Rome, apricots were a sought-after food. They are also very popular in the Orient, fresh or dried. We obtain our organic apricots from organic cultivation, the requirements of the organic certifications are also adhered to when drying the apricots.

Sustainability

Our organic apricots make a significant contribution to sustainable agriculture. Pesticides are not used. In ecologically managed farms, apricots are often cultivated in mixed crops with other warmth-loving plants such as wine. Apricots also serve as wind and erosion protection. They were therefore replanted in the Hungarian lowlands in the 19th century after sandstorms created the danger of desertification and silting up.

Harvest

Apricots are harvested partly with the help of machines, partly carefully by hand. The juicy fruits are sensitive to pressure. They are cleaned and dried for some time. They are then removed from their kernels, cut and dried again traditionally in the sun. This gentle drying process can take several days because the moisture escapes differently depending on the weather.

Geschmack

Dried apricots are spicy, fruity and naturally sweet.

Yield

Around 2.5 million tonnes of apricots are harvested worldwide. In some countries, such as Turkey, most of the fruit goes to drying.

Special feature

As appreciated apricots – or apricots, as they are called in Austria – show, they have their own festival in many cultivating countries. In France, Switzerland and Austria, Spain, especially Mallorca, these apricot celebrations are the highlight of the year.

Product features

Nutritional table

EnergieEnergy
240 kcal
/1019 kJ EiweißProtein
5,0 g
KohlenhydrateCarbohydrates
47,9 g
davon ZuckerSugar
43,3 g
FettFat
0,5 g
gesättigte Fettsäurensaturated fatty acids
0,05 g
einfach ungesättigte Fettsäurenmonounsaturated fatty acids
0,3 g
mehrfach ungesättigte Fettsäurenpolyunsaturated fatty acids
0,1 g
BallaststoffeDietary fiber
17,7 g
NatriumSodium
27,5 mg

Nutritional value may vary in natural products.

Note

12,5 kg
Kühl und trocken lagernKeep cool and dry
12 Monate ab Produktionsdatum12 months from production date