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common apricot - armeniaca vulgaris

Абрикос обыкновенный - Armeniaca Vulgaris Абрикос обыкновенный - Armeniaca Vulgaris Абрикос обыкновенный - Armeniaca Vulgaris

Rosaceae family. Wild apricot grows in the Tien Shan mountains and, possibly, comes from there. Now the plant is widely cultivated in the southern regions of the CIS countries, as well as almost throughout Russia.

Apricot fruits contain organic acids (malic, succinic, citric), flavonoids, catechins, vitamins A, C, group B, as well as potassium, iron, tartronic acid, pectin.

The pulp is rich in sugars and carbohydrates, which should be considered for patients with diabetes. There are many essential amino acids in the seeds of a plant.

Medical use

Natural apricots, juice with pulp, decoctions and infusions of fruits, both fresh and dried (apricots and dried apricots) are an effective diuretic. They are included in food when the body is weakened by long-term illnesses, unstable immunity, disorders of the cardiovascular system, high blood pressure, decreased appetite, anemia, tuberculosis, liver diseases, chronic kidney diseases, accompanied by edema.

Nutritional use

Compotes, juices, jelly, jams, marmalade, jam, mashed potatoes, dried apricots, apricots, wines, liquors are prepared from the pulp of fruits, and oil is made from seeds.

Apricots stuffed with cottage cheese and raisins

Ripe dense apricots are washed, the seeds are separated and the notches are filled with a mixture of cottage cheese with raisins. When served, watered with syrup or sour cream.

Apricot Cream

Apricots are washed, seeds are taken out, cut into small pieces, powdered sugar, lemon juice or citric acid are added. Separately, beat sour cream with milk and powdered sugar, mix with apricots. The resulting cream is laid out in a vase and put in the refrigerator.

  • Apricots - 500g
  • powdered sugar - 4 tbsp. l.,
  • milk - 1 tbsp. l.,
  • juice of 1/2 lemon,
  • sour cream - 150 - 200 g.

Apricot juice with pulp

Ripe apricots are washed, put in an enameled pan, poured a glass of water, covered with a lid and heated over low heat for 15 minutes. Then it is cooled, the bones are removed, the pulp is wiped through a sieve, sugar is added (200 g per 1 kg of fruit). Heated again, but not boiled, then poured into sterile jars and hermetically sealed. Store in a cool place.

Baked apricots

Fresh apricots are washed, pricked on a fork, dipped in cooked pastry and fried in boiling margarine or vegetable oil. Serve sprinkled with powdered sugar.