The apricot’s colour -generally orange- and size varies according to the variety, but they all have velvety skin and a yellow thick, juicy pulp. The flavours, like its appearance, vary in accordance with the type of apricot, due to which some are sweeter and others more bittersweet.
In gastronomy, apricots are consumed mainly as a dessert, either as fresh fruit, as an ingredient in the preparation of cakes, ice-cream or simply dried. This fruit has a very low number of calories and provides the body with vitamins and minerals, due to which its consumption is recommended at all ages.
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