Apricot

The main part of this fruit is distributed domestically in Iran and remaining part would be transport and exported to neighbourings countries by refrigeration containers specially to Basin or area of the Persian-Gulf (through the sea) to Russia, European common wealth and so on.

Apricot is effective in lower blood sugar for diabetes, improve anemia, improve vision and improve respiratory problems.

Apricots can be used in the form of row fruit, fruit leather, compote and smoothies.

The fruit has a creamy sweet flavour. and is mainly used far canning and drying because of fragile nature. availbe mid-november to end of january.

selection and storage:
the pressure(firmness of the flesh) test, as with peaches and nectarines, does not test the ripeness of apricots. for most of the apricot varieties the “twist test” is used . the fruit is cut along the seam and the two halves are the twisted in opposite directions. if it opens without leaving excess flesh on the pip, the fruit is Mature.

preparation and serving:
apricots are axcellent in fruit salads. they can also be used to make a fruity sauce for a fruit salad by putting them into a blender with a sweeter fruit like fresh dates. liquidized and poured over fruit salad. the fruit is popular for making jams and preserves and for drying. add apricots to salads or use in cooking and naking.