Apricot

Scientific Name :

Prunus Armeniaca

Medicinal Value :

Apricot kernel oil has been traditionally used for healing tumours.

Nutrient Value :

Rich in beta-carotene, good source of dietary fibre, pottasium, Vitamin A and Vitamin C

Culinery and Other Values :

Fresh apricots or canned ones are used to make various sweet and savory recipes. Apricot sauce and jams are quite famous in international cuisines. Confectionery items such as cakes, pies and puddings are fondly made with apricot flavor. Apricot juice and preserves are commonly served in various cuisines.

Glossary :

• English : Apricot
• Tamil : Saara Paruppu
• Malayalam : Mutta Pazham / Sheema Pazham
• Telugu : Khubani / Jardaloo
• Kannada : Jardalu
• Hindi : Jardaloo / Khubani / Khumani
• Gujarati : Jardaloo
• Konkani : Akroot
• Marathi : Jardaloo