The apricot is native to a northern China and was domesticated 4,000 years ago by the people of this region. The oil extracted from its seed was formerly used for medicinal purposes. The tree arrived 2,000 years ago in Europe and then it spread to the rest of the Mediterranean.
Dried apricots are very versatile in the kitchen, when rehydrated their texture resembles fresh fruits. This fruit tends to fit really well with almonds and cashews. Due to their gelatinous texture, dried apricots go with a wide variety of prepared dishes, like stuffing, soups, salads, tagines, deserts, homemade jams, fruit syrup and chutney.
Can be preserved in a cool, dry cupboard protected from light and humidity for up to 12 months.
Apricots were named in latin praecoquum or “premature” since this fruit tends to ripen quite rapidly.