Syed shamim Ahmed
In terms of acreage, production, and popularity, the apricot comes in second place to the plum among stone fruits in India. It is a hardy plant that can withstand salt and drought and is less prone to pests and diseases. The three states of Himachal Pradesh, Uttarakhand, and Jammu & Kashmir are where apricots are primarily grown. Apricots grow on 6100 hectares of land in Kashmir and produce about 16000 mt annually. Jammu and Kashmir has many locations that are well-known for its apricot production, including Kargil, Chulichan, Batalik, Garkone, Shilikchay, Hardass, Karkitcho, Chanigund, and the UT of Leh & Ladhak. Jammu and Kashmir, a region in northern India, is renowned for its apricots. The favorable climate and fertile soil of the region make it an ideal place for apricot cultivation. Apricots have significant cultural and economic importance in Jammu and Kashmir. The fruit is not only consumed fresh but is also used in various traditional recipes and products. Locals prepare delectable dishes like apricot jams, chutneys, and desserts that showcase the rich flavor of these fruits. In addition, dried apricots from the region are popular for their sweetness and are widely exported. The apricot harvest season, typically during the summer months, is a festive time in Jammu and Kashmir. It is marked by vibrant markets, fairs, and festivals where locals and tourists alike can enjoy the abundance of fresh apricots and indulge in the diverse range of apricot-based delicacies available.
The fruits are orange-yellow, medium in size, rather rounded, and highly coloured. Very sweet and juicy flesh. It is an early cultivar that ripens in May. It is a well-liked cultivar for deserts in warmer climates. The fruit has a creamy white colour and is of average size. While the flesh is sweet and delicious, the kernel is bitter. It is a cultivar for deserts. The middle of May sees the ripening of this early cultivar. Fruit is spherical and of a medium size. Yellow skin with a red cheeck. Orange-yellow flesh that is incredibly abundant and tasty. Towards the middle of June, it ripens. The fruit is flat and of average size. The flesh is pale yellow, very sweet, and flavorful behind the straw-colored skin. The fruit works well as a dessert ingredient as well as for drying. When it comes to fruit quality, regularity of bearing, and production, this cultivar is considered to be among the finest for mid-hills. It blooms first in the season among cultivars. Fruits are rounded and range in size from medium to large. Dark orange and glabrous skin. The flesh is solid, juicy, and rich golden in colour with a delicate texture. Around the final week of May or the first week of June, the fruit is ready for harvest. The fruit is big and oval-like in shape. Skin is a drab, reddish-yellow colour. When fully mature, the flesh is golden, firm, juicy, and flavourful. Desserts, canned goods, and drying all make use of it. Stone that is only loosely adhering. Towards the middle of June, it ripens. Fruit is huge, symmetrical, and oval. The flesh is firm, delicate, and orange-yellow in colour. It is a cultivar that ripens from the last week of June to the first week of July. It is a mid- to late-season variety. When fully ripe, it is regarded as the best apricot variety, but it is reluctant to bear. The fruits are huge and somewhat rounded. The skin has a light orange colour with a flush of light red. The meat has a delicious flavour and is juicy and sweet. In the first week of June, the fruit ripens. Fruit with an oblong shape, small to medium size, with depressions at the base and tip. Smooth and light golden in colour, the skin is. The flesh has a pale yellow colour with a thin layer of fibre and a sweet, pleasant aroma. It has an almond-like sweetness to it. The final week of May is when the fruit ripens. Fruit ranges in size from small to medium and has creamy yellow skin with a faint pink flush on the shoulders. The flesh has a light yellow colour and has a delicious aroma. The kernel is strong and delicious. The third week of May is when fruit ripens. It is a timid bearing cultivar that needs intense freezing. It is a significant Ladakhi cultivar for the desert and drying. Fruit is golden in colour and medium in size. Although not extremely juicy, the flesh is very sweet. Early August is when it is harvested. It is a significant cultivar from Ladakh that also produces well in the middle of hills. White is the colour of the kernel. Although it is a cultivar for desserts, the kernel is utilised to produce oil. In the middle of the hills in May, it ripens; in Ladakh, it does so in August. The other significant types include Roksana, Wanatcher, Tilton, Harcot, Vivagold, and Harogem. In the kitchen gardens in the Patiala region, the Benazir variety is grown.
The apricot is a pretty, tasty, and very healthy fruit. More carbs, protein, phosphorus, and niacin are present in it than in the majority of other fruits, and it is notably a very rich source of vitamin A. The ripe apricot makes a delicious fruit for desserts. The fruit is frozen, dried, candied, and canned. It is possible to prepare a variety of goods, including jam, nectar and papad. The ripe fruit is pureed to create the drink, which is then combined with sugar syrup and citric acid. Apricots are frequently eaten as dried fruits. Its sweet kernels can be added to jam and are used as an almond substitute in pastes and confections.
Thanks to their high amount of vitamins, flavonoids, and potassium, apricots have significant health benefits such as Skin protection, Strengthen Blood Vessels, Healthy vision and better digestion. Vitamin E and vitamin C are two antioxidants well-known for their skin-improving qualities
