apricot ingredient


Apricot is eaten in its raw as well as dried form. Apricot tastes sweet-bitter-sour and is used in many sweet and savory dishes. Its most common use is in preparation of jam, jelly, pie or as a topping on breakfast cereal and syrup.

Multilanguage results :

  • albaricoque (Spanish)
  • die aprikose (German)
  • abricotier (French)
  • khoobani/khurmanee (Hindi)

Nutritional Benefits

  • Rich in fiber, controls blood sugar and surpress hunger
  • Rich in anti-oxidants, benefits cell and immune system