Apricot common - armeniaca vulgaris

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

Family of Rosaceae. Wild apricot grows in the mountains of the Tien Shan and, perhaps, it is from there. Now the plant is widely cultivated in the southern regions of the CIS countries, as well as practically throughout Russia.

The fruits of apricots contain organic acids (malic, succinic, citric), flavonoids, catechins, vitamins A, C, group B, as well as potassium, iron, tartronic acid, pectic substances.

The flesh is rich in sugars and carbohydrates, which must be taken into account by people with diabetes. In plant seeds, there are many essential amino acids.

Application in medicine

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

Use in nutrition

From the pulp of fruit prepare compotes, juices, jelly, jam, marmalade, jam, mashed potatoes, dried apricots, apricots, wines, liqueurs, and seeds - oil.

Apricots stuffed with cottage cheese and raisins

Ripe dense apricots are washed, the bones are cut off and the grooves are filled with a mixture of cottage cheese and raisins. When serving, syrup or sour cream is poured over the table.

Apricot cream

Apricots are washed, pitted, cut into small pieces, add sugar powder, lemon juice or citric acid. Separately beat up sour cream with milk and powdered sugar, mixed with apricots. The resulting cream is spread in a vase and put in the refrigerator.

  • Apricots - 500g,
  • Powdered sugar - 4 tbsp. L.,
  • Milk - 1 tbsp. L.,
  • Juice 1/2 lemon,
  • Sour cream - 150 - 200 g.

Apricot juice with pulp

Ripe apricots are washed, put in an enamel saucepan, poured a glass of water, cover with a lid and heated on low heat for 15 minutes. Then cool, remove bones, flesh rub through a sieve, add sugar (200 g per 1 kg of fruit). They heat again, but they do not boil, then they are poured into sterile jars and sealed tightly. Store in a cool place.

Apricots baked in dough

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