Sour Apricots

Sour apricots are best kept in the refrigerator. They will then keep for at least three months.

It was always believed that the apricot originally came from Armenia, but this is not the case. The apricot comes from China. Only 3,000 years later did the apricot appear in Armenia. Around 70 BC the fruit was spread throughout Europe by the Romans, via Greece. Today apricots are mainly grown in southern Europe, in countries such as France, Turkey (80%) and Spain. Outside Europe, the United States is the most important producer.

The apricot is a stone fruit and grows on the apricot tree. The fruits are egg-shaped and have a yellow/orange skin. The tree can reach a height of ten metres. It only bears its first fruits after 4 to 5 years, after which the harvest can run up to 200 kilos.

Once the fruits are ripe they are sulphured. This is done to kill bacteria and insects and to preserve the orange colour of the fruit. It also extends the shelf life of the fruit. After sulphuring they are dried in the sun, which takes about 3 to 4 days. The stone is then removed and they are dried in the sun for another three to four days. Finally they are washed thoroughly. There are also unsulphured apricots. These are called "naturals" and are dark orange to brownish. There is little difference in taste between sulphured and unsulphured apricots.