Apricot
My mother would chop dried apricots and add them to everything. Part of school lunches would often be dried apricots and biscuits. While apricots with roti and sugar was my favourite, I was always confused by their addition in dishes like sambar.
– Sakshi, Delhi
What is it?
Apricots are small, round fruits with a velvety skin found in colours ranging from pale yellow to deep orange. The flesh tastes honey-sweet and has a fruity, floral aroma. The fruit belongs to the Rosaceae family along with cherries, peaches, and plums. The fruit has a single hard pit in the centre, like all stone fruits. An almond-like kernel is found inside the pit, which is toxic in large quantities.
What other names does it have?
Botanical Name: Prunus armeniaca
Regional Names: Khubani (Hindi), Khumani (Urdu), Jardalu (Marathi, Gujarati, Kannada), Chuli (Ladakhi)
When is it in season?
Where is it found?
Apricot trees require a cold and dry climate with a mild summer season for optimal growth. Ideal temperature range between 0°C and 35°C, with an annual rainfall between 100 cm and 150 cm. The tree prefers well-drained, loamy soil with a slight alkalinity. They grow well in hilly regions with an altitude ranging from 900 to 2,000 metres above sea level.
What is its history/cultural significance?
Prunus armeniaca is considered to originate in China and spread to Central Asia via the Silk Route. In India, the trees are grown by farmers and horticulturalists in the hilly regions of Ladakh, significantly contributing to the economy. Fresh fruits are highly perishable and pose a challenge of wastage. Apricot-drying and processing are important ways to preserve the fruit for year-round use and prevent spoilage.
How can you use it?
Ripe apricot fruits can be eaten raw along with their skin. Apricots are used in a wide variety of desserts and can be baked into tarts, cakes, and pies. The fruit can be blended into smoothies or turned into juice. They can also be used in savoury dishes and be paired with meats, used in salads, or reduced into glazes. Apricots are also available as dried fruits
What states can I find it in?
What parts of the plant are edible?
Flesh and skin.
Is it nutritious?
As per this research, apricots are rich in vitamin C, citric acid, and malic acid. The fruit is also a good source of iron and phosphorus. Apricots contain a high concentration of carotenoids, which are vital for skin and eye health.
How do you store it?
Unripe apricots can be stored at room temperature, away from direct sunlight. Once ripened, the fruit will be slightly soft and have a sweet aroma. Ripened fruits should be stored in the refrigerator, where they will stay fresh for up to a week. Dried apricots should be stored in an airtight jar, in a cool, dry, and dark place for 6 to 12 months.
Stories:
Ladakhi Apricot by Andrew
A blog post highlighting varieties of apricots along with their farming and preservation practices.
Apricots: The Essence of Ladakh by JK Arts Foundation
Article highlighting the significance of apricots to the region and people of Ladakh.
Recipes:
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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