What is the difference between apricots and turkish apricots

It seems many people are counting calories, taking notice of the fat content in foods or watching the amount of sodium in the snack foods they select. You can be watching all of those things and enjoy Turkish apricots as a snack or as a flavor-enhancing ingredient in your healthy recipes. These tasty gems are a low-calorie snack option. They are practically fat-free and sodium-free. Apricots are a good source of Vitamin A.

They also contain Vitamin B-6 and Vitamin C. Dried apricots are a source of fiber, iron, calcium, potassium and protein. Dried apricots support heart health, eye health, respiratory health and digestive health. The potassium in dried apricots helps build muscles and supports organs and tissues. It also aids in regulating blood pressure. Apricots can help fight anemia, increase hemoglobin production and help blood clot properly reducing the risk of excessive bleeding. Thus, Anatolia is the second homeland for apricots.

Apricot was introduced to California in the seventeenth century by Spanish Missionaries, which is why California became the leading producing state of apricots in America.

California apricots have a darker tinge of orange than Turkish apricots. At one glance, one can also see that California apricots are halved, while Turkish apricots appear as a whole fruit.

When California apricots are halved, moisture is lost and hence they look shrunken and are thinner. On the other hand, Turkish apricots look thicker and more succulent as moisture is not lost. Another difference is the shape of the fruit. California apricots have more curves and folds, compared to Turkish apricots which are more uniform in shape. California apricots have a more intense apricot flavour, while Turkish apricots have a milder flavour but are still sweet and juicy.

In terms of nutrition, Turkish apricots have more calcium but have less beta carotene. Beta carotene is the red-orange pigment that gives apricots their hue. It is beneficial for health because it is converted into vitamin A in the human body. Can California and Mediterranean dried apricots be used interchangeably? California and Mediterranean dried apricots begin with two different varieties of fruit that are also processed differently—factors that help give each type a distinctive taste, texture, and appearance.

Yellowish-orange Mediterranean also known as Turkish apricots are dried whole and then pitted. If your dried fruit is hardened, you re-moisturize them with hot water before you eat them, and in fifteen minutes they will be softer. There are many drying methods to make dried apricots. The best one drying apricots in the sun. The most simple and tasty way to make dried apricots using natural sunlight. You make dark Turkish Apricots with your local apricots.

Here are the steps to dry your apricots. Apricot contains significant amounts of A, C, E, and K vitamins. There are many other health benefits. One benefit of the apricot is legendary. It helps you clean your digestive system. Apricots are very high in dietary fibers. These fibers cannot be digested by your digestive system, and they are good at cleaning your intestines. For this reason apricot may help you make poop or can you give you gas.

It depends on your location. If you are in Turkey, you are in luck. There variety of quality dried apricots. Why not spoil yourself with different varieties of dried apricots or simply have an apricot feast like the picture below from Ciceksepeti. I am a father, a passionate traveler, and a Turkish lawyer. You can enjoy my guides and tips about Turkey that only Turkish locals would know. Your email address will not be published.