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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, perhaps, comes from there. Now the plant is widely cultivated in the southern regions of the CIS countries, as well as almost throughout the territory of Russia.

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

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

Medical applications

Natural apricots, juice with pulp, decoctions and infusions of fruits, both fresh and dried (apricot and dried apricots) are an effective diuretic. They include nutrition with the weakening of the body with long-term diseases, unstable immunity, disorders of the cardiovascular system, high blood pressure, loss of appetite, anemia, tuberculosis, liver diseases, chronic kidney diseases, accompanied by edema.

Nutritional use

Compotes, juices, kissels, jams, marmalade, jam, mashed potatoes, dried apricots, apricots, wines, liqueurs, and butter from seeds are made from the pulp of the fruit.

Apricots stuffed with cottage cheese and raisins

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

Apricot Cream

Apricots are washed, removed the bones, cut into small pieces, add powdered sugar, lemon juice or citric acid. Separately, beat the sour cream with milk and powdered sugar, mixed 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 1/2 lemon
  • sour cream - 150 - 200 g.

Apricot juice with pulp

Ripe apricots are washed, put in an enamel pan, poured a glass of water, covered with a lid and heated over low heat for 15 minutes. Then cool, remove the bones, pulp rubbed through a sieve, add sugar (200 g per 1 kg of fruit). Again heated, but not boiled, then poured into sterile jars and hermetically sealed. Store in a cool place.

Baked apricots in pastry

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