Tag: Apricot

According to the official Tajín website, Tajín Fruity Chamoy Hot Sauce is made with 100% natural chiles, lime juice, sea salt, and a touch of apricot. This combination creates the unique and popular sweet, tangy, and mildly spicy flavor that defines what is Tajin Chamoy made of.

Developed by plant breeder Floyd Zaiger in the 1980s, the pluot is a hybrid fruit that is predominantly plum with a hint of apricot. While many assume it's a modern genetic modification, it is a product of natural cross-pollination. But what exactly is a pluot fruit, and how does it differ from its parent fruits and other hybrids?

Did you know that apricot skin is thin, edible, and packed with fiber and antioxidants? While many choose to eat apricots with the skin on, certain recipes like jams, baby food, or smooth purees require a completely peeled fruit. This guide will teach you exactly how to remove skin on apricots using three simple and effective techniques to suit any need.

In contrast to peaches, the skin of a ripe apricot is thin and completely edible. For most people, there is no need to peel it, and eating the skin provides extra dietary fiber and nutrients, promoting better digestion.

While commonly recognized as a sweet and juicy snack, the apricot is a type of stone fruit or drupe, placing it definitively in the fruit category from a botanical standpoint. The confusion between fruits and vegetables often arises from their differing scientific and culinary classifications.

Apricots are a small, orange-yellow fruit with a distinctive sweet and tart flavor. As with many familiar foods, their classification can be surprising, but understanding what group of food does apricot belong to reveals fascinating details about its botanical relatives and nutritional profile.

Apricots are a type of fruit cultivated for thousands of years, with archaeological evidence tracing them back over 6,000 years. You might be surprised to learn that what category do apricots fall under is a specific botanical classification that places them in the same family as peaches, plums, and cherries.

Apricots, often mistaken for miniature peaches, are a nutritional powerhouse packed with vitamins A and C. However, not every part of this delicious fruit is safe for consumption, making it crucial to know what part of apricot do you eat and what to discard for safety.

While many fruits are highly acidic, fresh apricots generally fall in the moderate to low-acid range, with a typical pH value between 3.3 and 4.8. This relatively moderate acidity, combined with their unique metabolic effect on the body, makes them a friendly option for many digestive systems.

Raw apricot kernels contain a toxic compound called amygdalin, which can release cyanide when ingested and lead to severe poisoning. Beyond this significant health risk, these kernels are also known to contain various macronutrients and antioxidants, offering a complex nutritional value that requires careful consideration.