Size Grading: 36–60 mm
Season / Availability: from mid-June to the end of July
Storage and transport temperature: +2 °C
Usage: Can be consumed fresh, or used at home to make jam, compote, dried fruit, or pálinka (fruit brandy).
It is a versatile fruit for industrial use, suitable for the production of compotes, purees, freezing, and as a raw material for the alcohol industry. Due to its intense aroma, it retains its characteristic flavor even in processed products.
Characteristics:
The apricot (or ‘sárgabarack’ / yellow peach) is one of Hungary’s finest fruits, deservedly famous for its excellent flavor and high nutritional value. The fruit has a yellowish-orange, velvety skin, and its flesh is juicy, sweet, and slightly tart. Hungarian apricot varieties are particularly aromatic and highly suitable for both fresh consumption and processing.
Nutritional Value / Benefits:
Apricots are extremely rich in beta-carotene (the precursor to Vitamin A), as well as potassium, phosphorus, magnesium, and iron. Consumption contributes to maintaining good vision, supports the immune system, and has beneficial effects on the cardiovascular system. Its high fiber content aids digestion, while its antioxidants protect against cell damage.
