Apricot Wine

Apricote Wine

The apricot species originated in North Eastern China, near the Russian border. This small tree (deciduous in nature) with heart formed leafs and white, or pink flowers produces edible fruit with yellow flesh and soft yellow to orange coloured skin. Traditionally, this fruit is eaten fresh, used to make jams or dried to be consumed later.

For a long time, apricot seeds in different countries were implemented in the treatment of tumors and ulcers. Vitamin B17 is naturally found in strawberries, cashews and apricot.

Apricots are not only deemed to be good for health, but also good luck in certain cultures. Fresh apricot can contain beta-carotene and is said to be an excellent antioxidant, which helps prevent cell mutation. The human body can convert beta-carotene into Vitamin A, which is good for eye vision and ocular lubrication. Apricot also contains significant levels or iron, essential for hemoglobin, this helps with the transfer and diffusion of oxygen and carbon dioxide throughout the body.

More recently, this fruit has been used to create excellent fruit wine and apricot brandy. It is speculated that many of the positive properties and vitamins that apricots contain are transferred in apricot wine.