Fresh Eating Apricots

Fresh Eating Apricots

　　Fresh Eating Apricots

　　Fresh eating apricots are favored by many for their thick, juicy flesh, rich nutrition, delightful flavor, pleasant sweet-and-sour taste, and vibrant colors. These apricots offer high nutritional value, medicinal benefits, and economic worth. They contain 11 grams of sugar, 1.2 grams of protein, 26 milligrams of calcium...

　　...per 100 grams, along with 1.79 milligrams of carotene, 0.02 milligrams of vitamin B1, 0.6 milligrams of riboflavin, and 0.6 milligrams of niacin. The apricot kernels can also be used medicinally. Fresh eating apricots have a wide range of uses and can be further processed into various products. The main products currently developed and launched on the market include fresh fruit (dried fruit), apricot juice, apricot jam, and apricot kernel milk.

　　In the 1990s, Jimusaer County introduced fresh eating apricot variety cuttings from Hebei, Shanxi, and other regions twice. By employing the method of high-grafting onto local wild apricot trees, they selected varieties suitable for cultivation in the mountainous inversion zones of the county—namely Zhangongyuan, Luotuohuang, Shajinhong, and Belgium. Compared to their places of origin, these varieties achieved or even surpassed the original standards in terms of single fruit weight and yield performance. The fruits ripen in July and August, perfectly filling the gap in Xinjiang’s apricot market, and hold promising development prospects. By 2005, the cumulative apricot planting area in the county reached 3,000 mu.