Apricot halves

Apricot halves are pieces of fresh or preserved fruit, corresponding to the fruit of the apricot tree (Prunus armeniaca), cleaned of their pit and cut in half. This ingredient is highly valued in cooking for its sweet and slightly acidic flavor, in addition to its soft and juicy texture, making it ideal for preparing desserts, jams, pies, and also savory recipes like sauces and side dishes.

Origin: The apricot is a fruit native to Central Asia, although its cultivation has spread widely to temperate regions of the world, especially in Europe, America, and the Mediterranean. Its name comes from the Arabic al-barqūq, which means "the plum."

Properties: Apricot halves are a natural source of vitamins A and C, in addition to providing dietary fiber and antioxidants that help improve digestion and strengthen the immune system. They also contain minerals such as potassium and iron, making this ingredient a healthy option to include in various culinary preparations.

Synonyms in Spanish from Latin America: depending on the region, the apricot may also be known as damasco, albricoque, or orejón (the latter especially when it is dehydrated). In most Latin American countries, the term mitades de albaricoque is easily recognized to refer to the pitted fruit cut in half.